Kimchi Soon doo boo Jjigae

Kimchi Soon doo boo Jjigae

1 pack soondooboo (soft tofu)
1 cup kimchi, roughly chopped
2 small green (Thai) chilies, left whole
1 white onion, thinly sliced

1 tbsp gochugaru (Korean red chili pepper powder)
1 tbsp peanut oil
1 tsp garlic, minced
1 tsp ginger, minced
1 tsp soy sauce
½ tsp sesame oil
3 cups vegetable broth

1 red Korean chili, thinly sliced

2 green onions, thinly sliced

kosher salt to taste

In a mortar and pestle (or food processor) mash the small Thai chili with the garlic, soy sauce, and sesame oil until it becomes a paste.

In a pot over medium high heat saute the white onion and ginger in peanut oil for 3-4 minutes until translucent. Stir in the gochugaru and cook for 1 minute. Add the garlic chili paste.

Then add the vegetable stock and kimchi, bring to a boil. Turn down the heat and simmer for 5 minutes. Add the soondooboo (soft tofu) carefully with a spoon.

Garnish with sliced Korean red chilies, green onions and a drizzle of sesame oil. Serve with rice or as is.