Spicy Korean Kimchi Jjigae with Tofu

Ingredients

• 2 cups kimchi chopped
• 1 block tofu cut into cubes
• 1 tablespoon gochugaru
• 1 tablespoon gochujang
• 4 cups vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 cloves garlic minced
• 1 cup onion sliced
• 1 cup zucchini sliced
• 2 stalks green onions chopped

Instructions

1. 1 In a large pot, heat sesame oil over medium heat and sauté garlic and onions until fragrant.
2. 2 Add the chopped kimchi and continue to sauté for 5 minutes until the kimchi softens.
3. 3 Stir in the gochugaru and gochujang, mixing well with the kimchi.
4. 4 Pour in the vegetable broth and soy sauce, bringing the mixture to a boil.
5. 5 Add the tofu cubes and reduce the heat to a simmer, cooking for 15 minutes.
6. 6 Add the sliced zucchini and continue to simmer for an additional 5 minutes.
7. 7 Taste the stew and adjust seasoning with more soy sauce or gochugaru if needed.
8. 8 Garnish with chopped green onions before serving.