Chonggak Kimchi Jjigae

Chonggak Kimchi Jjigae is a hearty Korean soup featuring young radish and fermented kimchi, delivering a delightful umami flavor. This vegetarian version offers a comforting and warming experience, perfect for any day of the week.

Ingredients

• Chonggak Radish - 200 grams, sliced
• Kimchi - 150 grams, chopped
• Tofu - 200 grams, cubed
• Garlic - 4 cloves, minced
• Ginger - 1 inch piece, minced
• Scallions - 2 stalks, chopped
• Vegetable Broth - 500 ml
• Soy Sauce - 2 tablespoons
• Sesame Oil - 1 tablespoon
• Red Pepper Flakes (Gochugaru) - 1 tablespoon
• Sugar - 1 teaspoon
• Black Pepper - to taste
• Water - 200 ml

Steps

1. In a pot, heat the sesame oil over medium heat and add the minced garlic and ginger, sautéing until fragrant.
2. Add the chopped kimchi and stir-fry for about 3-4 minutes until it softens slightly.
3. Pour in the vegetable broth and water, then add the sliced Chonggak radish.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
5. Add the cubed tofu, soy sauce, red pepper flakes, and sugar, stirring gently.
6. Simmer for another 5-7 minutes until the radish is tender.
7. Season with black pepper to taste and garnish with chopped scallions before serving.

Nutrition

• Calories: 220
• Protein: 12 g
• Carbs: 20 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.7 L

Health Benefits

• Rich in probiotics from kimchi, promoting gut health.
• Low in calories and high in fiber, aiding in digestion and weight management.

Tags