Korean · Lunch, Dinner
Kimchi jjigae with tofu
Deeply savoury, tangy kimchi stew with soft tofu, a Korean home-cooking staple.
- Calories
- 745 kcal
- Protein
- 43 g
- Carbs
- 84 g
- Fat
- 26 g
- Prep
- 10 min
- Cook
- 18 min
Per serving, for one person.
Contains: gluten, soy, sesame, shellfish.
Ingredients
- 200 g Kimchi
- 220 g Firm tofu
- ½ onion Onion
- 70 g Jasmine rice
- ½ tbsp Gochujang
- 1 tsp Gochugaru (Korean chilli flakes)
- 2 cloves Garlic
- 1¼ tsp Toasted sesame oil
- ¾ tsp Sugar
- 350 ml Vegetable stock
Method
- Cook the rice according to packet instructions.
- Fry the kimchi and onion in the sesame oil for 4 minutes until fragrant.
- Add the gochujang, gochugaru, garlic, sugar and stock, and simmer for 10 minutes.
- Slide in the tofu slabs and simmer for a further 5 minutes.
- Serve bubbling hot with the rice.
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