Korean kimchi jjigae with tofu and shiitake

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Kimchi jjigae is spicy, tangy and deeply warming. Tofu and shiitake keep the soup substantial while still light enough to serve with rice.

Serves: 4 people

Preparation time: 20 min

Ingredients

• vegetarian kimchi, roughly chopped – 10 oz
• vegetable stock – 4 1/4 cups
• shiitake mushrooms, sliced – 5 oz
• firm tofu, cubed – 9 oz
• onion, sliced – 1
• gochugaru or red pepper flakes – 1 tbsp
• soy sauce – 1 tbsp
• sesame oil – 1 tsp
• green onions, sliced – 2

Method

1. Cook the onion for 2 minutes in a pot and add the kimchi and gochugaru. Stir well so the kimchi starts to caramelize slightly.
2. Pour in the stock and add the shiitake mushrooms. Simmer the soup gently for 12 minutes.
3. Add the tofu and soy sauce and cook for 5 more minutes. Stir in the sesame oil at the end.
4. Divide the kimchi jjigae among bowls and finish with the green onions. Serve immediately.