Kimchi Soft Tofu Stew: Spicy and Deep Flavor Recipe
How to Make Delicious Soft Tofu Stew Without Fail
You can make a rich and spicy soft tofu stew with just kimchi, even without pork or clams! The sourness and spiciness of the kimchi create a deep and hearty broth. This recipe is detailed enough for beginners to follow easily. Check out the video for the golden ratio of the seasoning, the key to a delicious soft tofu stew!
Main Ingredients- 1 pack of soft tofu (approx. 300-400g)
- 1/2 cup well-fermented kimchi (chopped)
- 1/4 zucchini (sliced into half-moons)
- 1/2 onion (sliced)
- 1 Korean chili pepper (chopped, optional)
- 1 egg
- 1 handful of mushrooms (e.g., king oyster or enoki)
- 1/4 stalk of green onion (cut diagonally)
- 350ml water (approx. 1.5 cups)
Seasoning- 2 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp sesame oil
- 1 Tbsp minced garlic
- 1/2 Tbsp soup soy sauce (or fish sauce)
- 1.5 Tbsp tuna extract (or 2 Tbsp soup soy sauce/fish sauce)
- 2 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp sesame oil
- 1 Tbsp minced garlic
- 1/2 Tbsp soup soy sauce (or fish sauce)
- 1.5 Tbsp tuna extract (or 2 Tbsp soup soy sauce/fish sauce)
Cooking Instructions
Step 1
Today, we’re going to make a spicy and deeply flavored soft tofu stew using kimchi. Anyone can easily follow along.
Step 2
Prepare the vegetables that will add flavor to the soft tofu stew. Slice the zucchini into half-moons, the onion into strips, and finely chop the Korean chili pepper and green onion. Also, prepare the mushrooms. It’s best to chop the vegetables slightly smaller than bite-sized so they are easy to eat with the broth.
Step 3
Heat 2 Tbsp of sesame oil in a pot over low heat. Add 2 Tbsp of gochugaru to create chili oil. Controlling the heat is crucial to prevent the gochugaru from burning; if it burns, it will taste bitter, so it’s better to discard it and start over. Cook with the lid off or remove the pot from the heat and use residual heat if the pan is hot.
Step 4
Once the chili oil is made, add the prepared kimchi and stir-fry until fragrant. When the kimchi is slightly cooked, add 1 Tbsp of minced garlic, 1/2 Tbsp of soup soy sauce, and 1.5 Tbsp of tuna extract, and stir-fry together to deepen the flavor. (You can substitute 2 Tbsp of soup soy sauce for the tuna extract.)
Step 5
Once the kimchi is sautéed until tender, add the prepared zucchini and onion and stir-fry briefly. You don’t need to cook the vegetables until they are completely soft. Just stir-fry them until they slightly wilt and their color becomes vibrant.
Step 6
Pour in 350ml of water and bring it to a rolling boil over high heat. The water might seem like a lot at first, but don’t worry; the amount will be just right once the soft tofu and other ingredients are added.
Step 7
When the broth comes to a vigorous boil, carefully add 1 pack of soft tofu, breaking it up into large chunks with a spoon. Add the zucchini at this stage as well.
Step 8
After boiling for a moment with the tofu and zucchini, carefully transfer the stew to an earthenware pot (ttukbaegi) to boil once more. Boiling it again in the ttukbaegi enhances the flavor.
Step 9
Just before serving, add the mushrooms and crack 1 egg into the stew. The egg is a classic companion to soft tofu stew. You can cook the egg to your preference, whether fully set or still runny.
Step 10
Your spicy and refreshing Kimchi Soft Tofu Stew is now complete! Enjoy your meal.
