- All ʻUlu /
- Diabetic Friendly /
- Dinner /
- Gluten Free /
- Mature ʻUlu /
- Soup /
- Vegan
ʻUlu-Kimchi Jjigae
Dec 06, 2024
ʻUlu-Kimchi Jjigae
Rated 4.0 stars by 1 users
Author:
Sarah Burchard
Servings
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.
