Korean Kimchi Mandu Jjigae (Kimchi Dumpling Stew)
Kimchi mandu jjigae drops eight frozen kimchi dumplings straight into a simmering pot of aged kimchi, tofu, and anchovy stock. The dumpling wrappers absorb the broth and turn plump, while the kimchi filling inside echoes the stew's tangy base, doubling the fermented depth. Korean chili flakes and soup soy sauce season the liquid with a straightforward heat. It is a filling, no-fuss meal that needs nothing beyond a bowl of rice.
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Instructions
- 1
Cut kimchi bite-size and slice tofu and scallion.
- 2
Stir-fry kimchi with chili flakes for 1 minute.
- 3
Add stock and garlic; simmer 5 minutes to infuse flavor.
- 4
Add frozen dumplings and cook over medium heat for 6 minutes.
- 5
Add tofu and scallion, season with soup soy sauce, and simmer 2 more minutes.
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