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

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

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