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Super Basic Kimchi Chigae (Soup)

Temperature might be 109 outside but sometimes you just need a comfort meal. In college I was introduced to Korean food by my Korean international friends. Whenever I eat Korean food it brings back the happy memories of late nights out and good times. So I've recently started making some juvenile versions of real Korean food. I'm sharing this because it's as simple I could make it while still satiating my cravings. Of course nothing beats the real thing. 

Ingredients:

  • 1 tablespoon Doenjang 
  • 1 tablespoon Gochujang (this will have a kick but if you like more spicy add in peppers)
  • 1 Cup water
  • Oil for cooking
  • 3 garlic cloves 
  • 1 medium onion 
  • 1 - 1.5 Cups of Kimchi roughly chopped into bite sized pieces
  • 1 packet of Soon Tofu (this is like silken tofu. This will crumble a bit in the soup but that's okay)
  • Optional veggies like oyster mushrooms, nappa, daikon radish, etc. things that can stand up to being boiled.  

 Steps: You must cooking in order because dumping all these things in at once will not yield good things. Guaranteed.

  1. Cook Doenjang and Gochujang in oil. 
  2. Dice garlic and cut onions in slivers. Add into sauce mixture that is cooking. Make sure to stir it together. Sauce should start caramelizing a bit. 
  3. Add in Kimchi and cook down a bit. You want to cook the Kimchi to bring out the sweetness. 
  4. Add in water and bring up to boil. Bring the heat down to a aggressive bubbling. 
  5. Add in Soon Tofu (and other additions), bring heat down to simmer. Then cook with lid on for 5 mins or so.
  6. Serve with cooked rice. 

 If you are eating eggs, you can poach eggs at step 5. 

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