{"id":1861,"date":"2011-11-03T17:58:18","date_gmt":"2011-11-04T00:58:18","guid":{"rendered":"http:\/\/koreanathome.wordpress.com\/?p=1861"},"modified":"2023-05-18T14:08:01","modified_gmt":"2023-05-18T21:08:01","slug":"kimchi-soondubu-jjigae","status":"publish","type":"post","link":"https:\/\/kimchimari.com\/kimchi-soondubu-jjigae\/","title":{"rendered":"Soondubu Jjigae with Kimchi (Spicy Soft Tofu Stew)"},"content":{"rendered":"
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Soondubu Jjigae (Spicy Soft Tofu Stew) with Kimchi<\/figcaption><\/figure>\n

Soondubu Jjigae with Kimchi (\uae40\uce58 \uc21c\ub450\ubd80\ucc0c\uac8c)<\/h3>\n

Soondubu Jjigae with Kimchi is one of the variations of the spicy soft tofu stew<\/a>\u00a0 (\uc21c\ub450\ubd80 \ucc0c\uac8c Soondubu Jjigae) that I wrote about some time ago. I know that my original recipe may taste a bit bland to some people and if that’s the case for you, you really have to try this version with kimchi and beef. As with many things, adding kimchi makes the jjigae explode with flavors that are just beyond words. How anyone can live without kimchi, I’ll never know… \ud83d\ude42<\/p>\n

However, if you cannot get kimchi or feel that it is too strong, sauerkraut<\/a> is a good substitute for kimchi. It does not have all the full complex flavors of the garlic and the fermented fish sauces but it does provide the sourness similar to that of kimchi. At one of our family reunions several years ago–we did not have access to a Korean grocery store– and my sis #3 made a pseudo kimchi jjigae by using sauerkraut, pork, garlic and tons of red chili pepper and it was actually really good. She also made a mock kimchi fried rice<\/a> which was great!<\/p>\n

I used the gochu yangnyeom (chili sauce)<\/a> that I already made before so it was really simple.\u00a0 I have to confess that I still had the leftover yangnyeom from the time I made it for my post in MAY! I thought it would have spoiled by now but surprisingly it was still good! Oh, how I love my sub-zero fridge…if it wasn’t for my sub-zero fridge, I’m quite sure the yangnyeom would not be useable by now. A Sub-zero fridge really keeps everything fresh for a much longer period. Fruits and vegetables also don’t get shriveled up for at least a couple weeks -which I love.<\/p>\n

Soondubu Jjigae with Kimchi Recipe<\/h4>\n

Ingredients<\/strong><\/span><\/p>\n