Servings: 1 bowl of soup

Sauce: subheading: Sauce:
¾ tablespoon gochujang ¾ tablespoon gochujang
1 tablespoon soy sauce 1 tablespoon soy sauce
1 tablespoon sesame oil 1 tablespoon sesame oil
1 teaspoons gochugaru 1 teaspoons gochugaru
½ teaspoon MSG ½ teaspoon MSG
1 teaspoon sugar 1 teaspoon sugar
1 tablespoon mirin 1 tablespoon mirin
 
Kimchi jjigae: subheading: Kimchi jjigae:
White mushrooms White mushrooms
salt and pepper to taste salt and pepper to taste
¼ onion, sliced ¼ onion, sliced
3 scallions 3 scallions
3 cloves garlic, minced 3 cloves garlic, minced
3/4 cup kimchi ¾ cup kimchi
1/4 cup kimchi juice ¼ cup kimchi juice
dashi stock (½ stick dashi powder and 2 cups water) dashi stock (½ stick dashi powder and 2 cups water)
1/2 container soft tofu or slices of firm/extra firm tofu ½ container soft tofu or slices of firm/extra firm tofu

In a bowl, combine all the sauce ingredients.
Chop the scallions and separate white and green.
Coat the bottom of a stone pot in a little bit of olive oil. Add about a handful of mushrooms.
In a stone pot, add onions, scallion whites, garlic, and kimchi, and saute for 5 to 8 minutes.
Add the sauce, kimchi juice, dashi stock to fill bowl, and tofu.
Bring to a simmer and cover with a lid.
Cook on medium heat for 12 minutes.
Garnish with scallion greens and serve with rice.

Adapted from the kimchi jjigae recipe by Derek Chen on Facebook.  Adapted from the kimchi jjigae recipe by Derek Chen on Facebook.
In this version of the recipe, the gochujang and gochugaru are reduced. The original recipe uses 1.5 tablespoons and 2 teaspoons, respectively.  In this version of the recipe, the gochujang and gochugaru are reduced. The original recipe uses 1.5 tablespoons and 2 teaspoons, respectively.