KIMCHI TOFU SOUP
1 cup kimchi
1 cup of kimchi liquid
2-3 tablespoons of Gochujang
2 green onion, chopped
1 package of silken tofu, cubed
1 package of enokitake mushrooms
1/2 cup of sliced beef
2 tablespoons of fish sauce
2 tablespoons of soy sauce
1/2 tablespoon sesame oil
1 tablespoon sesame seeds
In a large pot over medium heat - add kimchi, gochujang and cook until they begin to brown about 6-8 minutes. Add 1 cup of kimchi liquid and 5 cups of water and bring to a boil then reduce heat to a simmer and allow kimchi to stew for 30-40 minutes.
- Add tofu, enoki mushrooms, fish sauce, soy sauce and sesame oil and let simmer for another 10 minutes. Then bring water to a boil and add sliced beef until fully cooked.
- Before serving crack the egg and top with green onion and sesame seeds, the soup should be pipping hot to cook the egg!
JENNIFER CHONG | www.jchongstudio.com