Korean Cuisine - Kimchi Jjigae with Tarako

Name: Korean Cuisine - Kimchi Jjigae with Tarako
Yield: 2 servings
Cuisine: American
Ingredients: 200 grams Chinese cabbage kimchi (including the marinade sauce); 1 block Silken tofu; 2 Tarako; 4 Chinese chives; 1/2 Japanese leek; 1 clove Garlic; 1200 ml Bonito dashi soup stock

cookpad.japan @cookpad_jp

You don't need to add any seasonings. Why not try this very flavourful kimchi jjigae with tarako?

1. If you cut the tarako into small pieces and simmer, it will fall apart in the soup, so add it as is or cut in half and add to the pot.
2. Please try not to stir so much you want to keep the tofu and tarako in tact. Recipe by Gutsugutsudesu

You don't need to add any seasonings. Why not try this very flavourful kimchi jjigae with tarako?

cookpad.japan @cookpad_jp

You don't need to add any seasonings. Why not try this very flavourful kimchi jjigae with tarako?

Saved

Ingredients

2 servings

200 gramsChinese cabbage kimchi (including the marinade sauce)
1 blockSilken tofu
2Tarako
4Chinese chives
1/2Japanese leek
1 cloveGarlic
1200 mlBonito dashi soup stock

Saved

Steps

1

Heat vegetable oil in a pot, and slowly stir-fry the kimchi including the marinade sauce over medium heat.
2

After 3-4 minutes of stir-frying, pour the bonito dashi soup stock into the pot. Add the grated garlic as well, and simmer for 6-7 minutes.
3

Cut the tofu into large pieces, and add to the pot.
4

Add the tarako as is or cut in half and add to the pot. Cut the Japanese leek on the diagonal into thin slices, and add to the pot.
5

Simmer for 2-3 minutes, add the Chinese chives, and turn off the heat.