Thanksgiving Kimchi Soondubu Jjigae


Kimchi Soondubu Jjigae Ingredients: - 1 package soft tofu (soondubu) - 3 cups kimchi (with some of its juice) - 2 cups chicken or vegetable broth - 1/4 cup chopped green onions - 1 tablespoon gochujang (Korean red pepper paste) - 1 teaspoon minced garlic - 1 teaspoon sesame oil - 1/2 teaspoon sugar - Salt and black pepper to taste


seafood or beef (prepared separately)


  1. In a large pot over medium heat, combine the kimchi with its juice, chicken or vegetable broth, gochujang, minced garlic, sesame oil, sugar, salt, and black pepper. Bring it to a boil then lower the heat and let it simmer for about 5 minutes.
  2. If using any seafood or meat, prepare them according to their respective recipes and set aside.
  3. Gently add the softer tofu into the simmering mixture. Let it cook for another 2-3 minutes until heated through but still retaining its shape. Be careful not to break up the tofu while stirring.
  4. Add your prepared seafood or meat into the pot if you're including them in this dish. Allow everything to cook together for an additional minute or two.
  5. Remove from heat and serve immediately garnished with chopped green onions. Enjoy!