Happy Thursday,

It is the last Thursday of the month, which is… a little sad. I feel like I did not do all of the things that I wanted to do this month. I wanted to accomplish a lot, but it seems that I will have to be proud of what little I did accomplish.

It doesn't help that we started the month off with no power and nearly freezing to death. We still did not catch up, so thinking about paying rent or buying groceries is seriously killing me right now. One day, I won’t have to worry but right now… I’m not there yet.

I am so excited to share with you all this Tofu Kimchi Jjigae; this has been one of my favorite recipes to make over the past 6 months. I have watched many Korean Ajumeoni’s making this and tried to really learn from what they were doing. I know that kimchi plays such a huge part in their culture and history, so I don’t want to mess it up when I make it.

The recipe that I am sharing is vegetarian, but if you eat meat add pork shoulder or pork belly. You can do this in the first step to make the broth really have that meat flavor in it and/or you can fry up pieces to add the end like what we did for the tofu
For most Korean recipes it is best if you stir together all of the seasoning and pour it in evenly
If you do eat meat you can sub the vegetable broth for chicken, anchovy, or beef broth
Your best friend in this recipe is your kitchen shears, don’t be afraid to use them!
Gochugaru is Korean chili powder, if you do not have Korean chili powder I recommend adding 1-2 tbs more as it has a much more robust flavor

Tofu Kimchi Jjigae

Items Needed

Medium to large stock pot
Measuring cups and spoons (or kitchen scale)
Chef’s knife
Kitchen shears
Big spoon
Small mixing bowl
Fork or whisk for mixing
Tongs
Frying pan

Ingredients Needed

1 lb (1/2 kg) kimchi, cut into smaller pieces
1/2 cup (125 ml) kimchi brine
1 package of tofu; half cut into small cubes, half cut into thin strips
1 medium yellow onion, sliced
1 tsp (6 g) salt
2 tsp (8 g) brown sugar
2 tsp (5 g) gochugaru; split in half
2 tbs (35 g) gochujang
2 tsp (10 ml) sesame oil
2 tbs (16 g) garlic powder
2 cups vegetable stock (474 ml) ^{_{vegetable stock recipe}}
1 tbs (13 g) butter or olive oil
Salt and pepper to taste

Recipe

In a large stock pan put your kimchi, kimchi brine, onion, and vegetable stock on the stove over a medium high heat; allow to start simmering for 8 minutes
In a small bowl whisk together salt, sugar, ½ gochugaru, gochujang, and sesame oil
Add the paste that you have created, slowly stirring it in, bring back up to a simmer for 2 minutes
Add the small cubes of tofu and simmer for 10 more minutes
Put your frying pan over medium high heat and add your butter or olive oil
Add your sliced tofu into it and start to brown
Season with salt, pepper, and gochugaru; cook on each side for 2 minutes or until it is crispy and brown
Serve with the stew on the bottom and add the fried tofu on top

Thank you so much for being here. I really appreciate you reading and trying all of these recipes.

We are trying to teach the history, culture, and importance of the food that we make on our Cooking Show. You can also see our food being made live and get some amazing tips when you are watching!

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We have 1-2 more posts this week and they’re going to be amazing! We have had so much fun on streams the past few weeks. I want to show you guys how much that we have grown, but we will do that at the end of the month!

I want to be completely transparent with everything, because the biggest part of this adventure is having the community to back us up and help drive us!

If there is anything you want to see, don’t forget to drop by our Discord and let us know! And if you would like to donate to help us out and keep our blog ad-free tap the Venmo button down below!

-Momnoms

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