We’ve been loving Kimchi-Jjigae. It’s a spicy, sweet, ferment-y Korean stew. My starting point was this Maangchi recipe but I stray from it quite a bit.
3 garlic cloves, minced
1/2 yellow onion, diced
3 heaping tablespoons of Gochujang
about 200g of kimchi (you can roughly chop is the pieces of cabbage are very big)
a couple of cups of shrimp stock
a heaping tablespoon of white miso
a few shakes of fish sauce
salt, pepper, red pepper flakes (to taste- ideally, use Gochujaru instead of red pepper flakes)
400g of soft tofu
4 scallions, roughly chopped
Sticky rice or rice noodles (optional, for serving)
Heat up some neutral oil over medium heat, in a medium saucepan.
Saute the onion for a couple of minutes, until softened. Add garlic, about 30 seconds, until fragrant.
Add gochujang and fry for about 30 seconds.
Add kimchi, stock, miso, and fish sauce. Season with some salt, pepper, and red pepper flakes (to taste).
Stir so everything is mixed together and simmer until flavours combine (about 20 minutes).
Add tofu into the saucepan and mix to combine. The tofu will naturally break up. Cook for about 10 minutes.
If you would like to add an egg, crack right into the pot and simmer for about 6 minutes for a set egg but runny yolk.
Scatter with scallions and serve over sticky rice.