Spicy and Refreshing Kimchi Soft Tofu Stew
Kimchi Soft Tofu Stew Recipe for a Clear and Invigorating Broth
I love soft tofu, so I buy it often. Today, let’s make a Kimchi Soft Tofu Stew with a delightfully spicy, clear, and refreshing broth!!!
Main Ingredients- 2 packages soft tofu (sundubu)
- ½ Korean zucchini (hobak)
- 8 chili peppers (adjust to your spice preference)
- 1 bunch young green onions (jjokpa)
- 1 cup well-fermented kimchi
Cooking Instructions
Step 1
It’s time to prepare the vegetables that will elevate the flavor of the stew. Especially during its season, young green onions add sweetness, so using plenty is recommended. Please wash and prepare the Korean zucchini, chili peppers, and aromatic young green onions.
Step 2
Slice the prepared Korean zucchini, chili peppers, and young green onions into bite-sized pieces. Slicing the zucchini into half-moons and the peppers and green onions diagonally will make them look appealing and help them absorb the seasoning well.
Step 3
Prepare 2 packages of soft tofu. Gently break them into large, rough chunks with your hands or a knife. Be careful not to cut them too small, as they can break apart too much when simmering.
Step 4
Now it’s time to stir-fry the kimchi, which will form the base of the stew. Place the sliced kimchi in a pot, and add the prepared Korean zucchini, chili peppers, and young green onions. Lightly drizzling some perilla oil at this stage will help bring out the kimchi’s aroma.
Step 5
Stir-fry the kimchi until it’s slightly softened, then add 1 Tbsp of minced garlic. The pungent aroma of garlic will blend with the kimchi, creating a deeper flavor.
Step 6
Add 1.5 Tbsp of gochugaru for a spicy kick. You can increase the amount if you prefer it spicier.
Step 7
Add 1 Tbsp of salted fermented shrimp (saeujeot) to enhance the savory flavor. Saeujeot will make the broth taste refreshing and deep.
Step 8
Add 1 Tbsp of regular soy sauce (jin-ganjang) for sweetness and depth.
Step 9
Add 1 Tbsp of soup soy sauce (guk-ganjang) to further enrich the umami of the broth. Using both types of soy sauce helps balance the flavors.
Step 10
Finally, drizzle 1.5 Tbsp of perilla oil. The nutty aroma of perilla oil will further enhance the stew’s overall flavor profile.
Step 11
Now, pour in enough water to cover all the ingredients. Using anchovy-kelp broth instead of plain water will yield an even richer taste.
Step 12
Bring the stew to a rolling boil over high heat, with the lid on. This allows the kimchi and vegetables to soften and their flavors to infuse into the broth.
Step 13
Once the broth is boiling, carefully add the prepared soft tofu. Gently break it apart with a spoon. Continue to simmer for a short while, being careful not to crush the tofu too much.
Step 14
The Kimchi Soft Tofu Stew is now complete! With plenty of sweet Korean zucchini and seasonal young green onions, it boasts a wonderfully refreshing and spicy taste. Enjoy it with a hot bowl of rice!
