JJigae (korean tofu soup)

[yosemite_ca]

This Korean kimchi soft tofu soup has a fiery broth that infuses custardy tofu with deep flavors and spices. Traditionally served at the table boiling hot in its cooking vessel with an egg cracked in the middle



Ingredients
• 1⁄8lb pork loin (omit for vegetarian)
• 1tablespoon rice wine
• 3pinches black pepper
• 1cup sour kimchee (cut into 1x1, reserve juice)
• 1⁄4white onion, cut into slices
• 1green onion, sliced
• 1⁄4cup mushroom (regular or shiitake)
• 3tablespoons sliced anaheimgreen chili peppers
• 1cup tofu (extra firm, cut into 1/4-inch slices)
• 1 1⁄2cups water
• vegetable oil, to coat small pan

Ingredients for Base
• 4teaspoons korean chili flakes (gochugaru)
• 2teaspoons korean chili paste (gochujang)
• 4teaspoons soy sauce
• 1⁄2teaspoon minced garlic (fresh or bottled, just not dried)
• 4pinches black pepper

Directions
1. Cut up vegetables, kimchi and tofu and set aside.
2. Rinse meat, cut into thin strips 1-2" long.
3. Marinate meat in rice wine with two pinches black pepper for 15 minutes (you can use your stew pot for this).
4. Meanwhile, add vegetable oil to pan or wok and cook kimchi on medium-high until done (usually 5-7 minutes). Stir consistently. Kimchi will turn slightly translucent.
5. In a separate bowl, combine soup base ingredients and mash together.
6. Add vegetables, kimchi, soup base and water to the pot with the meat, leaving out the tofu.
7. Use kimchi juice as part of the water if extracted.Bring to a boil; leave on a rolling boil until meat is cooked or about 5 minutes, being careful not to let water boil away.
8. Taste soup for adjustments; add water as needed, or make extra soup base if needed.As soon as the meat is done, turn the heat down to low, add the tofu slices.
9. Stir gently, serve with rice.

AND ANOTHER ALTERNATIVE VERSION (not vegetarian)

INGREDIENTS

• 1 four-inch-square piece kombu (sea kelp, see note above)
• 1/2 cup small dried anchovies (optional, see note above)
• 2 cups very fermented kimchi with juice (see note above)
• 1 tablespoon vegetable oil
• 1/2 pound thinly sliced pork belly or bacon (optional)
• 6 scallions, finely sliced, greens and whites reserved separately
• 4 cloves garlic, grated on a microplane grater
• 2 to tablespoons gochujang (see note above)
• 1 tablespoon light soy sauce
• 2 to 4 tablespoons kochukaru, to taste (Korean dried chili flakes, see note above)
• 24 ounces soft silken tofu, roughly broken
• 4 eggs

DIRECTIONS

1. 
   1.
   
   Combine kombu and anchovies (if using) and cover with 1 quart water. Bring to a simmer and remove from heat. Let stand 5 minutes, then strain. Discard solids and reserve broth. Meanwhile, drain kimchi in a fine mesh strainer set over a small bowl, squeezing to remove as much liquid as possible. Roughly chop kimchi and reserve kimchi and juice separately.
   
2. 
   2.
   
   Heat oil in a 2 to 3 quart stone dolsot or saucepan over medium-high heat until shimmering. Add pork belly and cook, stirring constantly, until just cooked through, about 1 minute. Add scallion whites, garlic, and chopped kimchi. Cook, stirring constantly, until fragrant, about 1 minute.
   
3. 
   3.
   
   Add kimchi juice, gochujang, and soy sauce. Cook until vegetables are well-coated in even layer of sauce. Add strained broth, kochukaru, and soft. Stir gently and heat until boiling. Season to taste with more kochukaru or soy sauce if desired. Remove from heat and add eggs. sprinkle with scallion greens. Serve immediately while still boiling, gently stirring eggs into the broth.