Vegetarian Cheesy Kimchi Jjigae with Silken Tofu

A 560-calorie Dinner recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 1 tbsp sesame oil
• 1 cup aged kimchi, chopped
• 1/2 small onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup vegetable broth
• 1 cup water
• 1 tsp gochugaru (Korean chili flakes) - adjust to taste
• 1/2 tsp sugar
• 1/2 tsp soy sauce
• 1/2 block (about 175g) silken tofu, cut into 1-inch cubes
• 2 scallions, green parts thinly sliced
• 50g mozzarella cheese, shredded
• 1/2 cup cooked jasmine rice (per serving, served separately)

Instructions

1. Prep: Chop kimchi, slice onion, mince garlic, cube tofu, slice scallions, and shred mozzarella. Prepare 1 cup of cooked jasmine rice (not included in cooking time).
2. Heat sesame oil in a medium pot or shallow pan on the hob over medium heat. Sauté onion for 2-3 minutes until softened. Add minced garlic and kimchi, stirring for another 3-4 minutes.
3. Pour in vegetable broth and water. Add gochugaru, sugar, and soy sauce. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes to allow flavors to meld.
4. Gently add the silken tofu cubes to the simmering jjigae. Simmer for another 3-5 minutes, being careful not to break up the tofu too much.
5. Remove from heat. Sprinkle the shredded mozzarella cheese over the top of the jjigae. Cover the pot for 1-2 minutes to allow the cheese to melt into a gooey layer.
6. Garnish with sliced green parts of scallions. Serve immediately with a side of hot jasmine rice.