Korean•healthy
Kimchi Soondooboo Jeongol
A Korean silken tofu hotpot!
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tbsp extra virgin olive oil
- 1/2 tsp sesame oil
- 1/4 cup julienned onion
- 4 scallions, chopped
- 1 tbsp minced garlic
- 2 tbsp gochugaru (use less if too spicy)
- 1 cup vegan kimchi
- 1 1/2 tbsp gochujang
- 2 tbsp soy sauce
- 1/2 cup chopped zucchini
- 3 cups vegetable broth
- 1 tbsp kimchi juice (liquid in kimchi jar)
- 1 container silken tofu
- 1/2 cup ricecakes
- 4 to 5 frozen dumplings
- 4 ounces fresh noodles (can sub in ramen noodles)
- 3 handfuls enoki mushrooms
- 1 tbsp chopped scallion greens
Instructions
- 1
Add 1 tbsp of olive oil and sesame oil in a large pan over medium high heat.
- 2
Add onions, scallions, and garlic and sautee until they become translucent, about 3 minutes. Add gochugaru and cook for 30 seconds.
- 3
Add kimchi, zucchini, and gochujang, and stir until vegetables are evenly coated with sauce. Add soy sauce and vegetable broth, together with kimchi juice.
- 4
Spoon the silken tofu into the broth in chunks.
- 5
Add the ricecakes, dumplings, noodles, and enoki mushrooms. Bring the soup up to a boil and continue cooking at a gentle boil until the ricecakes are soft and the noodles are cooked.
- 6
Garnish with scallion greens before serving.