Sumptuous Korean Kimchi Tofu Stew with Silken Egg Drop
Dive into a warm, spicy, and umami-rich stew that combines fermented kimchi, soft tofu, and a unique silken egg finish for a delightful meal experience.
Preparation
Get these tasks done before you start cooking.
Marinating the Broth
- 1
Combine broth ingredients
In a large pot, combine the stock, kimchi, gochujang, and soy sauce.
- 2
Bring to simmer
Stir well and bring to a simmer over medium heat.
- 3
Simmer
Simmer for 15 minutes, allowing flavors to meld.
Preparing the Tofu
- 1
Toss tofu with oil
Gently toss cubed tofu with sesame oil in a bowl.
- 2
Add tofu to broth
Carefully add tofu to the simmering broth.
Tip: Do not over-stir the tofu to prevent it from breaking apart.
- 3
Simmer tofu
Simmer for an additional 5 minutes.
How to Make Sumptuous Korean Kimchi Tofu Stew with Silken Egg Drop
Total time: 1 h · Yields 4 servings
- 1
Broth Infusion
Maintain a gentle simmer to allow the kimchi to soften and intensify the broth’s flavors.
- 2
Egg Drop
Slowly drizzle beaten eggs into the simmering stew, stirring gently to achieve a silken texture.
- 3
Add mirin
Stir in mirin before serving for a touch of sweetness.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
You can prepare the broth and tofu in advance, but add the egg drop when reheating to maintain texture.
What can I substitute for tofu?
Use firm tofu or add thin slices of beef or chicken for a protein variation.
Is there a vegetarian version?
Substitute vegetable stock and ensure the kimchi used is vegetarian (without fish sauce or shrimp).
How do I control the spiciness?
Adjust the amount of gochujang or use mild kimchi to reduce heat.
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