Korean Kimchi Jjigae
2 tablespoons vegetable oil
1-1/2 cups regular cabbage kimchi
10 to 12 spring onions, chopped
3 cloves garlic, chopped
4 cups water
1/2 cup chopped mushrooms
1/2 block organic tofu, cut into pieces
1. Put oil in medium soup pot, and heat to sizzling. Add kimchi, spring onions, and garlic. Lightly fry until kimchi begins to break down. Cover with water. Add mushrooms, and bring to a boil. Reduce heat, and let simmer--the longer the better, as flavor increases with time.
2. At 10 minutes before removing from heat, add tofu. In Korea, this dish is served still bubbling hot, with side dishes of kimchi and marinated peanuts. You can serve with rice to increase heartiness. Anyang ee gah seyo!
Source of recipe: After moving to South Korea, I've become a kimchi ADDICT. In fact, I think my taste palette has completely changed. Thus, I'm uploading a recipe for a DELICIOUS but very spicy traditional soup.