Spicy Kimchi Soft Tofu Stew
A Perfect Recipe for Kimchi Soft Tofu Stew to Enjoy with a Bowl of Rice
Today, I’m going to make my favorite stew: Soft Tofu Stew! Let’s make a simple Kimchi Soft Tofu Stew.^^
Main Ingredients
- 1 pack soft tofu
- 1/4 head napa cabbage kimchi (or about 1.5 cups)
- 1/2 stalk green onion
- 1 Tbsp sesame oil
- 2 Cheongyang peppers (adjust to your preference)
Seasoning
- 2 ladles kimchi juice
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 tsp sugar
- 1 Tbsp minced garlic
- Salt to taste (for final seasoning)
- 2 ladles kimchi juice
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 tsp sugar
- 1 Tbsp minced garlic
- Salt to taste (for final seasoning)
Cooking Instructions
Step 1
First, finely chop the kimchi into bite-sized pieces. Using aged, sour kimchi will give the stew a richer flavor. Set aside the kimchi juice.
Step 2
Heat 1 tablespoon of sesame oil in a pot over medium heat. Add the chopped kimchi and stir-fry until softened. Pour in 2 ladles of kimchi juice and continue to stir-fry. This step helps to extract the deep flavor from the kimchi. Finally, add 2 tablespoons of gochugaru and 1 teaspoon of sugar, and mix well while stir-frying. Be careful not to burn the ingredients.
Step 3
Pour 2-3 cups (using a paper cup as a measure) of water into the pot with the stir-fried ingredients and bring it to a boil. Once boiling, add the entire pack of soft tofu and break it up into 2-3 large pieces with a spoon. Then, add the diagonally sliced Cheongyang peppers and the chopped green onion. Lastly, add 1 tablespoon of minced garlic and let it simmer for a bit longer. Taste the stew and add salt if needed to adjust the seasoning. You can also add a pinch of black pepper if you like.
