- 1 tbl canola oil
- 1 onion sliced
- 2 tsp seasoned red pepper paste
- 1 zucchini, cubed
- 1 1/2 cups kimchee chopped
- 2 1/2 cups vegetable broth
- 1 tsp soy sauce
- 1 package of firm tofu drained
lets discuss kimchi for a moment.
does sticking your hand in the kimchi bowl every time you walk by mean you have a problem?
i blame it on work honestly. my boss makes this unbelievable egg roll with braised bacon and kimchi. and then there is this sandwich…
and then i found hmart. you can buy it by the bucket…
and then the flashbacks started. bibimbop. i used to go out of my way often when i lived in Brooklyn.
we don’t have stuff like this in the burbs. you gotta make it yourself.
and then my friend gave me this huge boost of confidence.
now we are all screwed. mostly because everyone here will be eating kimchi in everything for the next month.
bibimbop. shortribs. processed and added to marinades. soup…stews.
this all makes me want to walk over to the fridge and dip my hand in that jar. the jar with that deep red fermented cabbage. the jar i can’t get enough of. oh man can you even imagine what I’m making for lunch?
kimchi, the lunch of champions (imagine me screaming this in a deep voice, i’m not sure why but that’s what it sounds like in my head). well, here, you know, cause you might not be as insane as i.
this recipe has not been altered except for a few little details.
sometimes you just gotta follow direction (who the heck said that?). don’t worry, i didn’t really, it’s hard for me.
so here’s what i’m saying…the next time you pass the kimchi grab it. cook it. eat it raw. mix it with rice. add it to soup. seriously, eat it with eggs.
remember that michael jordan ad campaign? what do they say in that commercial? “just do it”.
(was it michael jordan or am i just imaging that?)
kimchi and tofu stew (soondubu jjigae) this recipe is adapted from chow.com
- to a soup pot, or dutch oven, heat up canola oil. add onions and saute until soft, about 5 minutes.
- add red pepper paste and mix. cook for one minute. add zucchini, cook for another minute and then add kimchi, stir, cook for another 2 minutes.
- add stock and soy sauce. mix
- bring soup/stew to a low boil and then simmer.while your pot is doing that, drain your tofu and cut. anyone way you like, go with it.
- when soup come to a low boil turn down to simmer and add tofu. lightly push down with a spoon to submerge in the soup.
- cook for a couple minutes (i covered my pot and let it go for about 5 minutes).
- before serving soup, give it a taste, add salt as needed.
serve with rice. it’s awesome, and even more awesome the next day.