Ingredients
Method
- Prepare the broth by cleaning the anchovies: slice open the bellies and remove the entrails while keeping the heads intact. Place the anchovies in a medium pot. Add water and dried kelp, if desired, and bring to a boil. Reduce the heat to medium-high and boil uncovered for 10 minutes. Remove and discard the anchovies and kelp. Transfer the broth to a bowl and wipe the pot clean.
- Slice the kimchi into bite-sized pieces and set aside 1/2 cup of the juice. Warm oil in a pot over medium-high heat. Add the kimchi, garlic, and gochugaru to taste. Sauté while stirring for about five minutes until the kimchi becomes soft and translucent.
- Pour in the anchovy broth and any saved kimchi juice, then bring the mixture to a boil. Lower the heat to medium, cover the pot, and simmer for approximately 15 minutes.
- Incorporate the tofu and scallions, cooking for approximately five minutes until thoroughly heated. Season with salt and pepper to taste, then serve immediately while piping hot with a bowl of rice.
Nutrition
Notes
Kimchi Selection: I always use the oldest, most sour kimchi in my fridge because it provides that deep tanginess that fresh kimchi just cannot match.
Broth Alternatives: If you find