Kimchi Jjigae with Tofu | Warming Asian Soup
(0)
30 min
Quick
Kifli Kukták
Egy igazi lélekmelengető koreai klasszikus, ami a hűvösebb őszi napokon pillanatok alatt felmelegít! A fűszeres, gazdagon fermentált kimchi és az illatos pirított szezámmagolaj telt alaplét alkot, amelyben a lágy natúr tofu és a shiitake gomba tökéletesen magába szívja az intenzív, pikáns ízeket. Gőzölgő jázmin rizzsel tálalva ellenállhatatlan gasztronómiai élmény.
Preparation method
Preparation
Cut the tofu into 1.5–2 cm cubes or thicker slices, and cut the kimchi into bite-sized pieces. Slice the shiitake mushrooms, slice the spring onions (separating the white and green parts), and finely mince the garlic.
Cooking
Heat the sesame oil in a deep pot over medium heat. Add the kimchi, minced garlic, and the white part of the spring onions, then sauté, stirring constantly, for 3–4 minutes until fragrant and the kimchi softens slightly.
Sprinkle with the chilli flakes and cane sugar, then pour in the vegetable stock and soy sauce. Bring to a boil, then reduce the heat and simmer gently for 10 minutes to allow the flavours to meld.
Chef's tip
For an even deeper, more authentic flavour, use well-fermented, tangy kimchi, as this gives the soup its true character.
Leftovers keep well in the fridge for 2–3 days; in fact, the flavours meld even better the next day!
Ingredients
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Kifli Kukták
