There seems to be a notion that food bloggers enjoy extravagant home cooked meals 7 days a week. But in reality, at least for me, I’m constantly eating out during the week. Because at the end of a full work day at the office, I’m exhausted to be in the kitchen.
As of late, to cut down on eating out during the week, this Soon Du Bu Kimchi Jigae aka Korean Soft Tofu with Kimchi Stew have been in constant rotation at our house. I grew up eating this soup and it’s a staple in any Korean kitchen. It’s an all-in-one meal with a flavorful broth and you can add other ingredients such as seafood, kimchi and much more.
- 1 teaspoon vegetable oil
- 1 teaspoon Korean chile powder
- 2 tablespoons ground beef (optional)
- 1 tablespoon Korean soy bean paste (doenjang)
- 1 cup water
- salt and pepper to taste
- 1 package Korean soon tofu or soft tofu, drained and sliced
- 1 cup of Kimchi
- 1 teaspoon sesame seeds
- 1 green onion, chopped
- Heat the oil in a large saucepan over medium heat.
- Add the Korean chili powder and ground beef.
- Cook and stir until the beef is browned.
- Add Kimchi and sauté until browned.
- Stir in the soy bean paste.
- Pour in the water and bring to a boil.
- Season with salt and pepper.
- Add the tofu into the soup slowly and continue cooking until the tofu is heated through, 1 to 2 minutes.
- Remove from heat and quickly add the egg into the soup, stirring gently to break it up.
- Top with sesame seeds and green onion.