Pronounced "chee-gay", this dish is actually best when you use super over-ripe kimchi. So opening the jar instantly makes your kitchen smell like an unkept college football locker room, you're in luck! And not to brag, but this recipe is better than any I've ever had in a restaurant. So if you're looking to expand your Korean repertoire and try something a little unusual, this is the ticket!
Prep time: 1 1/2 cocktails
3 TBSP peanut oil
3-4 cups kimchi (over-fermented is best), drained and liquid reserved
1-inch piece of ginger, grated
3 cloves garlic
2 Jalepeno peppers (optional)
2 TBSP Braggs
1 veggie bouillon cube
2 tsp sugar
1 12-ounce package firm tofu, drained and cut into ¾-inch cubes
3 green onions, chopped
Prepared rice (optional)
Heat the oil in a large pan or Dutch oven over medium-high heat. When hot, add drained kimchi, ginger, garlic and peppers/Siracha. Sauté for 5 minutes, stirring frequently.
Add Braggs, bouillon cubes, sugar, tofu, and reserved kimchi juice then fill the pot with water so that it comes a couple inches above the kimchi. Bring the soup to a boil and reduce to a simmer for 20 minutes, stirring occasionally.
Add in green onions and continue cooking 2 more minutes. Taste and add more soy sauce, if you think it needs a bit more salt. Serve over rice or by itself.