Kimchi Kongnamul Jjigae (김치콩나물찌개)
A 2-serving kimchi bean sprout stew with auto-scaling for balanced heat.
Instructions
- 1
Cut kimchi into bite-size pieces and chop onion and green onion into large chunks.
- 2
Add kimchi and chili flakes to a pot and stir-fry for 2 minutes to mellow sourness.
- 3
Pour in anchovy stock; once boiling, add onion and garlic and simmer for 8 minutes.
- 4
Add soybean sprouts, cover, and boil for 5 minutes.
- 5
Add tofu and soup soy sauce, cook 4 more minutes, then finish with green onion.
Tips
Nutrition (per serving)
Adjust Servings
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