Frozen Kimchi Jjigae (Korean Kimchi Stew) Soup Meal Kit
Frozen Kimchi Jjigae (Korean Kimchi Stew) Soup Meal Kit
Ingredients
For the Kimchi Jjigae Kits
- 2 yellow onion, thinly sliced
- 2 tablespoons minced garlic
- 12 ounces beef brisket, thinly sliced
- 8 shiitake mushrooms, thinly sliced
- 3 cups cut kimchi
- 12 ounces firm tofu, thinly sliced
- 4 green onions, thinly sliced
- 1 cup kimchi juice
- 4 teaspoons brown sugar
- 6 tablespoons gochugaru
- 2 tablespoons gochujang
- 2 tablespoons soy sauce
For Cooking
- 4 cups chicken bone broth
- 2 cups water
- as needed salt, to taste
Instructions
- 1
Prepare all ingredients by thinly slicing the yellow onions, shiitake mushrooms, green onions, and firm tofu. Set aside.
⏱️ 10 min
- 2
In a small bowl, combine the soy sauce, brown sugar, minced garlic, gochujang, and gochugaru. Mix well to create the sauce.
⏱️ 5 min
- 3
Divide the prepared ingredients evenly into four freezer-safe containers. For each container, add a quarter of the sliced onions, beef brisket, shiitake mushrooms, cut kimchi, kimchi juice, green onions, and tofu. Drizzle a quarter of the prepared sauce over the ingredients in each container.
⏱️ 10 min
- 4
Seal each container tightly and freeze overnight, or for at least 8 hours, until solid.
⏱️ 480 min
- 5
When ready to eat, remove one frozen soup kit from the freezer. Remove the lid and microwave the kit for 15 minutes to help loosen the frozen contents from the container.
⏱️ 15 min
- 6
In a large pot, combine 2 cups of chicken bone broth and 1 cup of water (for one serving). Bring the liquid to a high heat. Carefully add the microwaved frozen soup kit to the boiling liquid. Let it boil for 3 to 4 minutes, stirring occasionally, until the kit is fully melted and all ingredients are cooked through.
⏱️ 4 min
- 7
Taste the kimchi jjigae and add salt as needed to your preference. Serve hot and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Frozen Kimchi Jjigae (Korean Kimchi Stew) Soup Meal Kit
For the Kimchi Jjigae Kits
- 2 yellow onion, thinly sliced
- 2 tablespoons minced garlic
- 12 ounces beef brisket, thinly sliced
- 8 shiitake mushrooms, thinly sliced
- 3 cups cut kimchi
- 12 ounces firm tofu, thinly sliced
- 4 green onions, thinly sliced
- 1 cup kimchi juice
- 4 teaspoons brown sugar
- 6 tablespoons gochugaru
- 2 tablespoons gochujang
- 2 tablespoons soy sauce
For Cooking
- 4 cups chicken bone broth
- 2 cups water
- as needed salt, to taste
Instructions
- 1
Prepare all ingredients by thinly slicing the yellow onions, shiitake mushrooms, green onions, and firm tofu. Set aside.
⏱️ 10 min - 2
In a small bowl, combine the soy sauce, brown sugar, minced garlic, gochujang, and gochugaru. Mix well to create the sauce.
⏱️ 5 min - 3
Divide the prepared ingredients evenly into four freezer-safe containers. For each container, add a quarter of the sliced onions, beef brisket, shiitake mushrooms, cut kimchi, kimchi juice, green onions, and tofu. Drizzle a quarter of the prepared sauce over the ingredients in each container.
⏱️ 10 min - 4
Seal each container tightly and freeze overnight, or for at least 8 hours, until solid.
⏱️ 480 min - 5
When ready to eat, remove one frozen soup kit from the freezer. Remove the lid and microwave the kit for 15 minutes to help loosen the frozen contents from the container.
⏱️ 15 min - 6
In a large pot, combine 2 cups of chicken bone broth and 1 cup of water (for one serving). Bring the liquid to a high heat. Carefully add the microwaved frozen soup kit to the boiling liquid. Let it boil for 3 to 4 minutes, stirring occasionally, until the kit is fully melted and all ingredients are cooked through.
⏱️ 4 min - 7
Taste the kimchi jjigae and add salt as needed to your preference. Serve hot and enjoy!