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Kimchi Dubu Jigae (Kimchi-Tofu Stew) + Broadbent Vinho Verde Rosé #WinePW

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This week the Wine Pairing Weekend Bloggers are looking at Vinho Verde. Since it's summer and their price points are so attractive, I decided to do a nice exploration of a few bottles of Vinho Verde Rosé. The Broadbent Vinho Verde Rosé was the fourth bottle I opened and poured. I will be sharing more about the wine and my tasting notes during the upcoming #WinePW event. For now, here's the recipe with which I paired it...

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! I used to call this soup Kimchi Soondubu Jigae; but a Korean friend 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." Thanks, Kathey!

Also, now that my husband is mostly plant-based, this is my vegetarian version of this stew. My version with anchovies and pork belly is here, incorrectly named, I know: Kimchi Soondubu Jigae. Additionally, because I omit the anchovies and pork belly, I added celery and carrots for a different mouthfeel and texture. Those are also non-traditional.

Ingredients
  • 1 Tablespoon oil
  • 1 onion, peeled and sliced
  • 2 Tablespoons fresh ginger, peeled and grated
  • 2 Tablespoon garlic, peeled and pressed
  • 1 to 2 carrots, sliced into thick coins
  • 1 to 3 stalks celery, sliced
  • 1 head of cabbage, cored and sliced, approximately 3 cups
  • 6 C veggie stock 
  • 2 to 3 cups kimchi (this is the recipe for my Purple Napa Cabbage Kimchi. Same process, different greens.)
  • 1/2 cup of the kimchi juice
  • 1 block extra firm tofu, drained and cubed
  • 1 Tablespoon soy sauce
  • 1 Tablespoon sesame oil
  • hot sauce to taste
Procedure

Heat oil in a large souppot. Add in the onions, carrots, celery, ginger, and garlic. Cook until the onions are softened. Stir in the cabbage 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 soy sauce and sesame oil. Season to taste with hot sauce. Serve hot.


Well that's the last of my recipes for the Vinho Verde pairing. Now to start sharing about the wine pairings. Stay tuned...
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