Friday, March 16, 2018

Kimchi Dubu Jigae (Kimchi-Tofu Stew) #SoupSwappers


Soup Saturday Swappers is one of my favorite groups, started by Wendy of A Day in the Life on the Farm, I always end up with recipes to try. I love being part of this creative crew.

This month Sally of Bewitching Kitchen is hosting. And she wrote: "Please share a soup that soothes your soul and chases away those winter blues!"

There are a lot of different soups that fit the bill. I thought about making another version of Canh Suon Khoai Tay (Vietnamese Spare Rib Soup); or Unaş from Turkmenistan; French Onion Soup is a family favorite that hasn't been on the table in a few months. But, in the end, I was inspired by some fresh cabbage I had from a local farmer.

The Winter Soup Pots



Kimchi Dubu Jigae (Kimchi-Tofu Stew)

This is a flavorful, spicy soup guaranteed to make your belly happy and banish winter from your mind. And it's super quick to make! Also, please note that a Korean-speaking friend told me that my title was incorrect. I had originally called this soup Kimchi Soondubu Jigae; she told me "it should be Kimchi Dubu Jigae rather than soondubu. Soondubu refers more specifically to tofu soups made with soft tofu that kind of disintegrates into the soup base a bit like potatoes do." Edit made. Thanks, Kathey!

Ingredients

  • 1 T oil
  • 1 onion, peeled and sliced
  • 2 T fresh ginger, peeled and grated
  • 2 T garlic, peeled and pressed
  • 1/2 C cubed pork belly (omit this for a vegetarian version)
  • 1 head of cabbage, cored and sliced, approximately 3 C
  • 6 C chicken stock (use veggie stock for a vegetarian version)
  • 1 jar kimchi (whatever spiciness you prefer, we use medium)
  • 1 block extra firm tofu, drained and cubed
  • 1 T fish sauce
  • 1 T sesame oil
  • hot sauce to taste


Procedure

Heat oil in a large souppot. Stir in cubed pork belly and cook until fat is rendered. Add in the onions, ginger, and garlic. Cook until the onions are softened. Stir in the cabbage and cook and cook until starting to wilt, approximately 2 to 3 minutes. Add in the kimchi - cabbage and liquid - and pour in the stock. Bring to a boil and gently drop the tofu cubes into the liquid. Reduce heat to a simmer and let cook until the tofu is warmed through, approximately 5 minutes. Stir in fish sauce and sesame oil. Season to taste with hot sauce. Serve hot.

7 comments:

  1. Sounds so delicious Cam! I need to get a little kimchi in my life. I agree with you about this group. It's one of my favorites too.

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  2. I have to be very careful with kimchi. Frank is soooo spice sensitive but Ting would LOVE this soup.

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  3. Thanks so much for playing in our party! This soup definitely qualifies for a warmer!!!!

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  4. I think a bowl of this yummy looking soup would warm my heart and my tummy! Sounds so very good!

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  5. Your soup looks delicious. I am hearing all kinds of good things about kimchee.

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  6. I've never had soup with tofu in it but this is a soup I'd totally like to try!

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  7. I must get a jar of kimchi to make this soup, my daughter will love it.

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