The Help Force

Hello Helpers! Welcome back to another edition of Food for Every Soul! In this series, I interview people from the Help Force about their favourite and famous recipes. For this week’s recipe, I interviewed Shorty!

I started by asking her some questions about the recipe she had decided to share with us today.

Welcome to our recipe series interview today! Can you tell us which recipe you will be sharing?

Korean Kimchi Tofu Soup (Kimchi Dubu-jjigae)

Ingredients:

• Sesame oil
• kimchi
• Green onions, chopped
• 1 onion, thinly sliced
• Lots of garlic, finely minced or crushed
• Water
• Soup soy sauce
• Regular soy sauce
• 1 tablespoon gochujang (Korean red chilli paste)
• 1 tablespoon Korean chilli powder (gochugaru), or less depending on how spicy you like it.
• Additional sesame oil
• A little sugar, to balance the acidity
• ½ tablespoon Dashida (optional)
• 1 tablespoon mirin or cooking wine (soju can also be used)
• Firm or medium-firm tofu
• Flour, for coating the tofu
• Cooking oil, for frying
• Steamed white rice, for serving

Instructions:

Prepare the soup base:

• Heat a little sesame oil in a pot over medium heat.
• Add the chopped green onions, thinly sliced onion, plenty of finely minced or crushed garlic and the kimchi.
• Sauté until the vegetables become fragrant and lightly golden.

Make the broth:

• Once the garlic and onions are lightly browned, add plenty of water.
• Add some soup soy sauce and regular soy sauce, then stir in 1 tablespoon of gochujang and 1 tablespoon of Koreanchillii powder (gochugaru).
• Use less gochugaru if you prefer a milder soup.
• Season the broth: Add a little more sesame oil and a small amount of sugar to balance the acidity and bring the flavors together.
• You can also add ½ tablespoon of Dashida if you have it—it’s optional, but it gives the soup a deeper, richer flavor.
• Finally, add 1 tablespoon of mirin or cooking wine. Soju can also be used.

Prepare the tofu:

• Cut the firm or medium-firm tofu into slices.
• Lightly coat each piece with flour, then fry them in hot oil until they are nicely golden and crispy on the outside.

Combine everything:

• Carefully add the golden tofu slices to the simmering broth.
• Add some freshly chopped green onions on top and let everything simmer together for about 5 minutes, allowing the tofu to absorb the flavors of the broth.

Serve:

• Serve the soup piping hot, with a bowl of freshly steamed white rice on the side.

Do you have any tips or tricks on making it, or why people may like this recipe, or any memories from it?

The combination of spicy, savory, slightly sweet, and tangy flavors is what makes this soup so comforting. Adjust the gochujang and gochugaru to your preferred level of spice.

Thank you for this very delicious recipe! Do you have anything else to say to the audience?

I love you all and I hope you enjoy it 💖

And with that, we’ve reached the end of the post. I will be back next time with more fresh and delicious content. If anyone would like to share a recipe with us, DM me with your ideas!

Bon Appétit! <3

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