Tofu to sake no chige / jjigae Korean stew with tofu and salmon (quick version with kimchi)

Warms your body from the inside. Great on chilly days.

<Ingredients>

1/3-1/2 kinugoshi soft tofu
Tiny piece salmon
Small handful mushrooms (chanterelle in photo)
Small handful hakusai cabbage kimchi
2 green onions
Several nira leaves
1 small clove garlic
2 tsp chirimen jako dried sardines
70-80 cc sake
250-300 cc water
2 tsp miso
1 tsp gochujang
Sesame oil (not in photo)


<Directions>
1.

Diagonally thinly slice green onions. Cut nira into 3-4 cm. Cut kimchi into small pieces. Skin and dice salmon into bite-size pieces. Grate garlic.

2.

In a pot, put chirimen jako and cook (without oil) on medium to medium low heat until surface gets dry and toasty.

3.

Add sesame oil, and saute kimchi and garlic.

4.

Add sake and water, and bring to boil.

5.

Put salmon.
After surface becomes white, cook for a few minutes.

6.

Tear mushrooms with hands, add, and cook for one minute or so.

7.

In the meantime, take some liquid from pot and mix miso and gochujang well.

Add miso mixture.

8.

Put tofu, crumbling into large pieces with hands, and cook for a few minutes on medium heat (bubbling).

9.

Add green onions and nira, and cook for a minute. Serve hot.

<Notes>

• Frying dried sardines without oil eliminates the fishy smell and adds a toasty aroma to soup. Niboshi dried sardines work the same way.
• Somewhat dated, sour kimchi works fine.
• Use very fresh salmon. As with any fish, flavor and aroma when not fried or sautéed will be obvious in the finished soup. When unsure about freshness, it's better to first grill (lightly salted or without salt) and add to soup.
• Any white fish works. It has to be very fresh, not previously frozen or "looking tired" fresh.
• Gochujang can be quite spicy. Check spiciness, and adjust amount accordingly.
• A small amount of grated ginger would add more warmth and complexity to flavor.