Soondubu JJigae with Kimchi (aka Kimchoy Stew with Tofu, Veggies, and Eggs)

This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing alot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.

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Ingredients:

For the broth:
3 cups vegetable stock
1 piece kombu
2 small chiles, split down the middle
Dash sesame oil
3 shitakes, chopped
1/2 onion, chopped

For the rest of the soup:
1 cup kimchi
1 tube soondubu
Green onions, chopped
Cilantro, chopped (optional)
1 large egg
3 Tbsp (or more to taste) Korean red pepper paste

Instructions:

Heat your oil over medium heat either in your Ttukbaegi or small soup pot and saute onion and mushrooms for 3-4 minutes, until softened. Add remaining ingredients and simmer 10 minutes, until flavors have melded. Remove kombu.

Now, add your pepper paste, herbs, and kimchi, and stir well. Carefully break your tofu into the pot, piecing it up a tad bit, but leaving some large chunks. While soup is still simmering, crack the egg in. Now, you can either stir it in and enrich your stew or let it poach a bit. I chose the former.

Serves 2.

From nofaceplate.blogspot.com