Blog

Kimchi Jiggae Seafood Tofu Pot (Korean Style)

Serves: 4

Featured product: VegeWorld Layer Tofu , Japanese Tofu puff,  Seafood Tofu, Ultimeat Minced Chicken

Course: Main

Ingredients:

• ¼ pkt Vegeworld Seafood Tofu
• ½ pkt Ultimeat Minced Chicken (Stir fried)
• ¼ pkt Vegeworld Layer Tofu (Defrosted)
• ⅙ pkt Vegeworld Japanese Tofu Puff
• Kimchi
• Kombu
• Katsuobushi (Optional)

Kimchi Soup :

• 6 cup Crystal Water
• 5 gm Kombu
• 10 gm Katsuobushi (optional,to taste)
• 35 gm Kimchi Cabbage
• 1 nos slice Leek
• 1 tbsp Vegan Gochujang (store bought)
• 1 tsp Gochugaru (optional,spicy)
• 1 tsp Sea Salt ( to taste)
• 2 tsp Cane Sugar (to taste)
• 2 tsp Mushroom Seasoning (to taste)
• 1 tsp toasted sesame oil (to taste)

Preparation:

1. Boil kombu & katsuobushi in a high pot for 10-15 mins. Sieve out the ingredients and set it aside. Done cooking for the stock base .
2. Stir-fry minced Chicken until fragrant & lightly brown.Set it aside.
3. Add kimchi cabbage,sliced leek,Gochujang & Gochugaru into the stock base pot.Cook & simmer for 3-5 mins
4. Add in all the remaining ingredients into the pot.Simmer for 3-5 mins. Garnish with sliced Leek on top. Ready to serve with hot Japanese fluffy rice.