It’s cold. Like 28℉, -2.22°C. It’s so cold. And days like this, all I want is some soup. I want Kimchi Jjigae. I want to say, it’s quite possible that easiest stew/soup you can make. Especially if you are like me and keep your fridge stocked with kimchi.
The recipe I used is based on Maangchi’s Kimchii Jjigae. I think the only difference is I didn’t have pork this time, so no meat was included. And I used beef bone broth instead of the anchovy stock.
Ingredients For One
- 85 grams of kimchi, chopped
- ¼ cup kimchi juice
- 1/3 package of soft organic tofu
- 1 green onions
- 1/4 medium sliced onion
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 teaspoons gochugaru (Korean hot pepper flakes)
- 1/2 tablespoon gochujang (hot pepper paste)
- 1/2 teaspoon sesame seed oil
- 1.5 cup of beef bone broth
Put everything in one pot except the tofu & green onions. Cook on medium heat until bubbling, about 10 minutes or so. Top with tofu and cook for another 10 minutes. Top jjigae with green onions and remove from heat. Eat alone or serve with rice.
If you can’t handle heat, you might want to hold back the hot pepper a bit. I like food pretty hot and spicy, so it’s pretty mild for me. What’s you favorite food to eat when it’s cold outside?