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–+ servings

Kimchi Soondooboo Jeongol

Joanne Molinaro
A Korean silken tofu hotpot!
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Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Korean
Servings 4 people
Calories 343 kcal

Ingredients
  

  • 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
 

  • Add 1 tbsp of olive oil and sesame oil in a large pan over medium high heat.
  • Add onions, scallions, and garlic and sautee until they become translucent, about 3 minutes. Add gochugaru and cook for 30 seconds.
  • Add kimchi, zucchini, and gochujang, and stir until vegetables are evenly coated with sauce. Add soy sauce and vegetable broth, together with kimchi juice.
  • Spoon the silken tofu into the broth in chunks.
  • 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.
  • Garnish with scallion greens before serving.

Video

Nutrition

Calories: 343kcalCarbohydrates: 61gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1775mgPotassium: 309mgFiber: 6gSugar: 7gVitamin A: 1739IUVitamin C: 10mgCalcium: 45mgIron: 2mg
Keyword chigae, korean stew, silken tofu, soondooboo, stew
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