Kimchi Soft Tofu Soup

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One of my New Years goals ¬†of 2017 is to make 52 new dishes I’ve never tried before. I want experiment on new techniques, flavors and dishes this year and to really expand my culinary knowledge. That averages to about one new dish every week. I felt that was a good number to push myself, but also taking into consideration that I am completely exhausted after working a full day of work and I just want something quick an easy. On the menu this week was kimchi jigae!

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This was my first time making Kimchi jigae. It’s a classic Korean staple which I am a sucker for even though I’m not Korean, despite popular opinions of strangers. I feel it’s the under-rated older brother of Korean barbecue. Everyone is all in a tizzy about all the meat; the bulgogi, the kalbi, the… wait, is there other meat besides those two? Anyway, while everyone else is scarfing down the meat, I go straight toward the soft tofu soup. 1. I love soup. 2. I love kimchi 3. enough said. But in all honesty, it’s the tangy-ness and spiciness of the fermented kimchi combined with the flavors of a pork based broth that gives some good layers of flavor.

I bought a stone bowl to try to see if it make any difference, cooking with it was a whole different beast in of itself. I have an electric stovetop and it took FOREVER to heat up the bowl and then another FOREVER to heat the soup in the bowl. I don’t know if it makes the soup taste any better, but it did look a lot cooler and more authentic in the special Korean restaurant stone bowl.

Pretty much making kimchi jigae at home is a total game changer. Now, I can have my soft tofu soup at home on the regular.

What about you, what new dishes have you tried making this year?

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Kimchi Soft Tofu Soup