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

Method

1. 01
   In a large pot, heat sesame oil over medium heat and sauté garlic and onions until fragrant.
2. 02
   Add the chopped kimchi and continue to sauté for 5 minutes until the kimchi softens.
3. 03
   Stir in the gochugaru and gochujang, mixing well with the kimchi.
4. 04
   Pour in the vegetable broth and soy sauce, bringing the mixture to a boil.
5. 05
   Add the tofu cubes and reduce the heat to a simmer, cooking for 15 minutes.
6. 06
   Add the sliced zucchini and continue to simmer for an additional 5 minutes.
7. 07
   Taste the stew and adjust seasoning with more soy sauce or gochugaru if needed.
8. 08
   Garnish with chopped green onions before serving.