Spicy Korean Kimchi Stew with Silken Tofu

A classic Korean comfort dish with a fiery kick

Immerse yourself in rich flavors and spicy warmth with this delightful Korean stew featuring kimchi and silken tofu.

1 h
4
Easy

Ingredients

For the Stew Base

Ripe Kimchi

2 cups, chopped

Gochugaru

1 Tbsp (Korean chili flakes)

Soy Sauce

1 Tbsp

Broth

4 cups (vegetable or chicken)

For the Protein

Silken Tofu

400g, cut into large cubes

Pork Belly or Beef (optional)

200g, sliced thinly

For the Aromatics

Onion

1 medium, sliced

Garlic

3 cloves, minced

Ginger

1 tsp, grated

For the Finishing Touches

Sesame Oil

1 Tbsp

Scallions

2, chopped

Sesame Seeds

1 Tbsp

Preparation

Prepping the Stew Base

Chop Kimchi

Chop the kimchi into bite-sized pieces.

Ensure to use ripe kimchi for optimal flavor.

Combine Ingredients

Combine kimchi, gochugaru, soy sauce, and broth in a large pot.

Pro Tip: Add a dash of gochujang for a deeper flavor.

Marinate

Let it sit for about 10 minutes to marinate.

Prepping the Aromatics

Prep Onion & Garlic

Slice the onion and mince the garlic.

Grate Ginger

Grate the ginger.

Combine with Stew Base

Add onion, garlic, and ginger to the pot with the stew base.

Cooking Process

Sauté Aromatics

Heat the pot and sauté onion, garlic, and ginger until fragrant.

Time: ~5 minutes. Heat: Medium-High.

Simmer Stew Base

Pour the marinated stew base into the pot, bring to a boil, then lower to a simmer.

Time: ~40 minutes. Heat: Low.

Add Tofu and Finishing Touches

Gently put in the silken tofu cubes and let it cook for 5 minutes before final garnishes.

Plating & Serving