Kimchi Jjigae or Kimchi Tofu Soup is one of the hub’s favourite dish. Almost every other recipe on the internet calls for the Korean hot pepper paste (Gochujang) and pork belly. These ingredients, whilst available in Mumbai, can be costly and hard to come by. The one thing I did have was Kimchi.
My mother introduced this made-in-Singapore Kimchi and insisted that I brought some over. I find the balance of sweet-sour-saltiness just perfect, and am contented to just eat this with plain white rice. Nothing else.
Anyway, after studying different recipes, I decided to create my own version of Kimchi Tofu soup with whatever available ingredients I have and hope for the best.
The end result is pretty awesome. We cleaned out our bowls. I’m quite proud of myself. And I rarely say that. :)
Prep 30 mins (including marinating time)
Cook 25 mins
An original recipe
(a) 100g chicken breast, sliced thinly into bite sizes
(b) 1/2 tbsp minced garlic
(c) 1/2 tsp grated ginger
(d) 1 tbsp light soy sauce
(e) 1 tbsp olive oil
(f) 2 cups kimchi with its juices
(g) 1 tbsp rice vinegar
(h) 3.5 cups chicken stock (unsalted)
(i) 1 pack soft tofu, cut into 1 inch cubes
(j) 2 stalk spring onions, chopped (reserve the white bulbs and slice them finely)
- Marinade the chicken slices with ingredients (b), (c) and (d). Let it sit at room temperature for at most 30 minutes.
- Heat olive oil in a medium-sized soup pot and fry the sliced bulbs of the spring onions for a minute.
- Add marinated chicken slices and fry until the surface turns white, about a minute.
- Add (f), (g) and (h) to the pot and bring to a low rolling boil. Simmer for 20 mins.
- Add (i) and simmer for another 3-5 mins until tofu is thoroughly heated.
- Add (j) and remove pot from heat.
- Slurp up.
This will taste AWESOME with plain white rice or even 2 nests of instant noodles thrown into the soup. Alas, we are on our “slow-carb” diet, but there’s no reason why you shouldn’t!