Here's my adaption of the Kimchi Soondubu Jjigae, Korean Kimchi Tofu Soup. Serve this with rice or add rice cake into the soup to make it into a meal.
Course Main
Cuisine Korean
Keyword kimchi, soup, tofu
Servings 4servings
Author Jan Chan
Ingredients
2pkgsilken tofu
200gsliced beefI use the one for shabu shabu
1cupkimchi, chopped into smaller pieces
1.5tspred chili pepper flakes or gochugarumore if you want it spicier
3tspminced garlic
2tspsesame oil
2.5cupsunsalted chicken brothcan also use anchovy broth, dashi or water
1scallion, finely slicedfor garnish, optional
kosher salt and black pepper, to taste
Instructions
In a pot over medium heat, add beef, kimchi, garlic, red chili pepper flakes and sesame oil. Stir-fry until beef is almost cooked and kimchi has softened, about 3-5 minutes.
Add the broth and bring it to boil. Let the soup boil for about 5 minutes while skimming off the scum.
Add in the silken tofu in big chunks. I just cut the tube-shaped package in half and squeeze the tofu into the pot. Let it cook for another 3-4 minutes or until tofu is warmed through. Add kosher salt and black pepper to taste.
Just before serving, sprinkle the chopped scallion on top of the soup (if using).