My Version of baechu kimchi dubu jjigae

Note- Sorry I have no pictures. I published this only so I wouldn’t lose the recipe and I could practice my markdown.

I’m not a chef. I don’t study Korean food. I love it but I don’t always have the correct ingredients so i have to make do with what i have.

  1. If you have time…
    • soak soak 1/2 cup of dried shiitake mushrooms in warm water for 30 minutes. I skipped this step because i’m impatinen
  2. In a sauce pan, put the following items and slowly bring to a boil over medium high heat.
    • 1 can beef broth
    • 1 can water
    • 1 korean pepper sliced
    • 1 cup of mung bean sprouts
    • 1 cup of baechu kimchi
    • 1/2 cup of dried shiitake mushrooms
    • 1 tbsp anchovy paste
    • 1/2 block of soft tofu
    • tteok - handful
    • 1 tsp minced garlic
    • 3 green onions (chunk up the white part and put it in the soup)
  3. let it boil for 15-20 minutes (medium heat)
  4. top with the sliced green part of the green onion
  5. eat