Kimchi Sundubu Jjigae
Servings: 2
Ingredients
1lb kimchi
¼ cup kimchi brine
1 medium onion, sliced (1 cup)
3 green onions, cut diagonally into 3 inch sections
1 tsp kosher salt
2 tsp sugar (optional)
2 tsp gochugaru (hot pepper flakes)
1 tbsp gochujang (hot pepper paste)
1 tsp toasted sesame oil
2 ½ cups of anchovy/chicken stock
½ package of silken tofu, ½ inch thick slices
1 green onion, chopped
Directions
Place the kimchi and kimchi brine in a shallow pot.
Add onion and green onions diagonally and add them to the pot.
Add salt, sugar, gochugaru, and gochujang. Drizzle sesame oil over top and add the anchovy stock
Cover and cook for 10 minutes over medium high heat.
Stir and then lay the tofu over top.
Cover and cook for another 10-15 minutes over medium heat.
Place the chopped green onion on the top of the stew.
Remove from the heat and serve right away with rice.