ʻUlu-Kimchi Jjigae
Dec 06, 2024
ʻUlu-Kimchi Jjigae
Sarah Burchard
4-6
A local take on a classic hearty Korean soup! This ʻulu-kimchi jjigae will keep you warm during the winter season.
Ingredients
- 1 Tbsp Avocado oil
- 1 small yellow onion, medium diced
- 1 tsp ginger, minced
- 2 cloves garlic, minced
- 4 each scallion whites, sliced into 1-inch pieces
- 1 (12oz) bag HUC frozen, partially cooked ʻulu, defrosted and cut into bite-sized pieces
- 2 cups kimchi
- 1 Tbsp gochujang
- 2 cups chicken stock, or vegetable broth to keep vegan
- 1 (16oz) pkg firm tofu, cut into bite-sized pieces
- 1 tsp shoyu
- 1⁄2 tsp fish sauce
- 4 each scallion greens, sliced thin
- 4-6 cups cooked brown (or white) rice
Directions
- In a dutch oven, heat 1 Tbsp avocado oil on medium heat. When hot, add onion and saute for about 4-5 minutes, until golden brown.
- Add scallion whites, ginger and garlic and saute 2
minutes more. - Add kimchi and gochujang, stir well to incorporate.
- Add the chicken stock, bring to a boil, then lower heat and simmer for 15 minutes.
- Stir in shoyu and fish sauce, then add ʻulu and tofu and simmer until heated through.
- Finish with fresh, sliced green onions and serve with warm rice.
