Korean tofu stew with kimchi - ready in 15 minutes for great soup happiness

D This Korean tofu stew with kimchi is a real Asia-Minutes snack. But not with bread noodles and powder cups from the plastic wrap - but "from the scratch" with fresh delicious ingredients. With two, three little things from the Asia store and a short stop in the supermarket of trust you are already ready for the quick soup happiness. And 15 minutes later you are sitting in front of a wonderfully aromatic, aromatic Korean stew. With strong broth, tender entrecote, crunchy kimchi and silky-soft tofu. Knaller!

Unlike us, Asian tofu and meat are often combined as ingredients in dishes. Such as. with this delicious Mapo Doufu - Tofu with meat sauce (unfortunately with a very bad phone photo from the beginnings of the blog * ächem *). And in this stew, the two fit together very well. Vegetarians can of course also omit the meat - the whole works in the meat-free version also really good.

I found the recipe in the highly recommended cookbook Asia Street Bowls *, which I'll give you even more accurate this week would like to introduce. And from which I will surely cook one or two "fast bowls".

But now you are with a lot of vitamin C from the kimchi, a pleasant antibacterial sharpness and really good feel-good taste first prepared for the next blissful autumn days, right?

Have it tasty

Fast Korean Tofu Stew with Kimchi Sundubu JJigae | GourmetGuerilla.com

And here comes the recipe for Korean Tofu Stew with Kimchi

Ingredients for 2-3 servings:

2 tbsp sunflower oil
2 medium-sized onions, peeled & in small cracks
2 garlic cloves, peeled and chopped
250 g entrecote, cut into thin strips
450 g mild kimchi *, finely chopped
1 tbsp Korean chilli flakes
1 tsp salt and 1/2 tsp sugar
1 liter of good broth (beef, vegetables or fish)
2 tablespoons of dark sesame oil
400 grams of silk tofu
3 spring onions
1 red pepperoni in rings
salt & pepper

Here's how it works:

In a medium saucepan, heat the sunflower oil on a medium heat. Fry onions and garlic for 30 seconds. Then add the meat and fry for another 30 seconds. Then add the kimchi and stir-fry for 3 minutes.

Season with chilli flakes, salt and sugar and fill up with the broth. Simmer for 3 minutes and then add the sesame oil. Season the soup with salt and pepper.

Use a large spoon to cut the cam of the silk tofu and let it slide into the broth. Let simmer for another 3 minutes on low heat.

Sprinkle the soup with the tofu cakes in soup bowls and garnish with spring onions and hot pepper rings.

Tips:
The original recipe provides fish broth . Since I personally am not that much into "Kombu" & Co., I took beef broth (and found that very delicious).

Vegetarian can Of course, you can also simply prepare the soup with vegetable stock and leave out the meat. The soup still works great and tastes delicious!

If in doubt, ask the Asia store which Kimchi is milder. Hammer hard spicy kimchi often overwhelms our European taste. If your kimchi is already strong enough, simply leave the chilli flakes in the recipe.

The soup tastes freshly prepared best.Of course, that does not cost you a cent extra. And I get a few cents from Amazon as support for the blog work. Thank you for making that possible!