KIMCHI SOONDUBU JJIGAE

Kimchi Soondubu Jjigae image

Provided by Kay Chun

Time 45m

Yield 4 servings

Number Of Ingredients 13

Previous Next

1 (6-inch) square dried kelp (also called dashima or kombu)
3 tablespoons neutral oil, such as safflower or canola oil
4 ounces white button or cremini mushrooms, thinly sliced (2 cups)
Kosher salt and black pepper
2 scallions, finely sliced, plus more for garnish
1 tablespoon minced garlic
2 tablespoons gochugaru (Korean red-pepper flakes)
2 cups chopped kimchi plus 1/4 cup kimchi juice
1 tablespoon low-sodium soy sauce
1 medium zucchini (6 ounces), quartered lengthwise and sliced 1/4-inch thick
1 1/2 pounds silken tofu, broken into large pieces
4 large eggs (optional)
Steamed short grain rice, for serving

Steps:

In a large Dutch oven, combine kelp and 6 cups of water, and bring to a simmer over high. Cover, reduce heat to medium and simmer for 5 minutes. Discard or reserve kelp for another use. Transfer broth to a large bowl and reserve.
In the empty Dutch oven, heat 2 tablespoons of oil over medium-high. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, 3 minutes. Add scallions, garlic, gochugaru and remaining 1 tablespoon oil, and cook, stirring, until well combined and very fragrant, 1 minute. Add kimchi and cook, stirring, until the bottom of pot looks dry, about 2 minutes. Add reserved kelp broth, kimchi juice, soy sauce and zucchini, and bring to a boil over high. Reduce heat to medium and simmer until zucchini and kimchi are tender, about 15 minutes. Stir in tofu and cook until warmed through, 2 minutes. Season to taste with salt and pepper.
If using eggs, crack them into the pot, leaving some space in between each egg. Cover and poach over medium-low until whites are set but yolks are still runny, about 3 minutes.
Divide jjigae between 4 bowls and garnish each with scallions. Serve hot with rice on the side.