Vegetarian Kimchi Jjigae (Spicy Korean Tofu Stew)

sunglowkitchen.com

Madhvi

1 tablespoon gochujang

1 tablespoon gochugaru

1 tablespoon soy sauce

1 teaspoon granulated sugar

A pinch of msg (optional)

1 tablespoon canola oil for cooking

1 medium white onion sliced

2 to 3 cloves of garlic minced

14 to 15 oz (410g) kimchi with juices cut into bite-sized pieces

2 cups vegan dashi broth or vegetable broth

10oz (300g) soft or silken tofu sliced into ½-inch thick bite-sized pieces

2 teaspoon toasted sesame oil

Green onion and sesame seed for garnish (optional)

Directions at sunglowkitchen.com

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