Kimchi-jjigae

Ingredients:

• 250 g kimchi (diced or cut into strips)
• 170 g silken tofu (sliced)
• half a onion (sliced)
• 1 scallion (sliced into rings)
• a quarter of a radish (sliced)
• 700 ml water
• Kelp (about the size of your palm)
• 1 tsp sugar
• 2 tbsp soy sauce
• Korean chili flakes (gochugaru) – to taste
• 300 g Smoked Seitan (cut into strips)
• 70 g ramyeon noodles

Preparation:

1. Place the radish and kelp in a pot, then simmer covered over low heat for 20 minutes. Once the vegetable stok is ready, strain it. You can eat the kelp and radish separately later, or return them to the soup.
2. Heat a little oil in a skillet and sauté the Smoked Seitan, cut into strips. Once done, set aside.
3. Squeeze out the liquid from the kimchi and cut it into cubes about 2-3 cm in size.
4. Slice the onion and scallion into strips, then start sautéing them in a pot. Add the kimchi, gochugaru (Korean chili flakes), sugar, and soy sauce.
5. Pour in the stock and the kimchi juice. Cook over medium heat until the cabbage softens (about 20 minutes).
6. Add the noodles, sliced tofu, and toasted Smoked Seitan to the soup. Cook for a few more minutes.

Enjoy!