Skip to main content

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.

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.

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

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

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

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

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

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

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas