Kimchi jjigae, sometimes written as kimchi chigae, is a classic Korean spicy stew made with napa cabbage kimchi, and tofu. It’s a robust dish perfect for cold months.
Take 300g cottage cheese, 2 tbsp gochujang, 10g dried shiitake mushrooms, 1 tbsp vegetable oil, 1 large onion, 1 large carrot, 2 turnips, kimchi, 1 tbsp soya sauce, bunch spring onions.
Season cottage cheese with salt and pepper, then add gochujang and stir until fully coated. Marinate for 30 minutes.
Heat the vegetable oil in large saucepan. Add the onion, carrot and turnips, then cook and stir until the onion is tender.
Add kimchi, soya sauce, and cottage cheese stock to a bowl, then reduce the heat and stir until well combined.
Remove the top and allow the sauce to boil until it has reduced.
Ladle the soup into serving bowls. Sprinkle the soup with green onions and serve it.