Kimchi JJigae (Kimchi Stew)

kimchi jigae

Kimchi JJigae (Kimchi Stew)
Serves 2
Total Time: 15 minutes

• 2 cups fully fermented kimchi, cut into bite sized pieces
• 1 tablespoon red chili pepper flakes – gochugaru
• 1 teaspoon minced garlic
• 1/2 teaspoon minced ginger
• 1/2 cup juice from kimchi
• 2 cups of chicken stock
• 1/2 onion, sliced
• 1/2 lb tofu (1/2 of a 16-oz package)
• 2 scallions roughly sliced
• 2 whole eggs

In a small pot, cook kimchi with red pepper flakes, garlic, and ginger until softened, about 2-3 minutes. Add kimchi juice, stock, and onion and boil for 10 minutes over medium high heat. Add tofu and scallions. Salt and pepper to taste.  Serve into 2 bowls while bubbling hot and crack 1 egg into each bowl and stir, allowing the hot soup to cook the egg.


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