Sunday, April 28, 2013

Kimchi Tofu Soup

Serves 2

250g kimchi (chopped into bite size and saved the juice too)
1 - 1.5 tbsp gochuchang (Korean pepper paste)
1 tsp chilli powder (omit if you can't take too spicy food)
1 tsp sugar
1 large handful enoki or abalone mushroom (sliced the latter)
1 soft tofu (dice but not too small as they break easy in the boiling soup)
4 cups water
salt (season to taste; optional)

Add everything except tofu into a pot. Bring to boil & simmer for 25 - 30 minutes. Then add tofu. Serves with steamed rice.

p/s: Great comfort soup for me! You can add sliced spam, cocktail sausage, instant ramen and serve the hotpot style, and you will have budae jjigae!

Adapted from

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