Kimchi Tofu Stew

Name: Kimchi Tofu Stew
Prep time: 10 min
Total time: 20 min
Yield: 2 - 3
Ingredients: 2 tbsp. vegetable oil; 1 yellow onion, halved and thinly sliced; 2 scallions, thinly sliced, white and dark green parts separated; 2 tbsp. chopped fresh ginger; 2 cloves garlic, chopped; Kosher salt; 2 tbsp. gochujang; 2 c. vegetable broth; 1 c. kimchi, chopped; 1 tbsp. soy sauce; 1 tbsp. rice vinegar; 1 tbsp. toasted sesame oil, plus more for serving; 1 tsp. sugar; 1 (14-oz.) block silken tofu; 2 radishes, thinly sliced, for serving

By Dawn PerryPublished: Apr 5, 2022

5

2 Ratings

ANDREW BUI

Yields:

2 - 3

Prep Time:

10 mins

Total Time:

20 mins

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Inspired by Korean sundubu-jjigae, Kimchi Tofu Stew is a fast, easy meal that's still BIG on flavor. No surprise, since we can't get enough of Korean recipes like Kalbi (Korean Short Ribs), Tteokbokki (aka spicy Korean rice cakes), and Korean Fried Chicken. Both spicy and savory—thanks to a hefty dollop of gochujang (a fermented chili paste) and a mixture of fresh ginger, garlic, and scallions, Korean Tofu Stew is an amazingly satisfying vegetarian meal.

Traditional sundubu-jjigae is made with pork belly. If you’re after something meatier, you can cook a few strips of bacon at the beginning. (Just skip the oil and use the bacon fat to cook the vegetables). However, if you do want your Kimchi Tofu Stew to be strictly vegetarian, check the ingredient label of the kimchi, as many batches include fish sauce. Soft tofu is key for sundubu-jjigae, so double check that you're buying silken, not firm, tofu. It has a custard-like texture that breaks apart nicely in the stew.

If you want a more filling meal or to stretch the stew further, serve Kimchi Tofu Stew over white rice. The grains soak up the flavorful broth nicely.

Refrigerate leftovers in an airtight container for up to 3 days. Reheat and top with a fried egg or pour over cooked noodles.

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Ingredients

2 Tbsp.
vegetable oil
1
yellow onion, halved and thinly sliced
2
scallions, thinly sliced, white and dark green parts separated
2 Tbsp.
chopped fresh ginger
2
cloves garlic, chopped
Kosher salt
2 Tbsp.
gochujang
2 cups
vegetable broth
1 cup
kimchi, chopped
1 Tbsp.
soy sauce
1 Tbsp.
rice vinegar
1 Tbsp.
toasted sesame oil, plus more for serving
1 tsp.
sugar
1
(14-oz.) block silken tofu
2
radishes, thinly sliced, for serving

Directions

1. Step 1Heat vegetable oil in a Dutch oven over medium-high. Add onion, scallion whites, ginger, and garlic and season with salt. Cook, stirring often, until softened, about 4 minutes. Whisk in gochujang and broth, bring to a simmer, and cook 5 minutes.
2. Step 2Stir in kimchi, soy sauce, rice vinegar, sesame oil, and sugar and return to a simmer. Add the tofu to the pot and stir to combine. (It will break up nicely as you stir.) Serve topped with scallion greens and sliced radishes, drizzled with more sesame oil if you like.