Kimchi Tofu Stew

A hearty and flavorful Korean vegetarian stew combining spicy kimchi and soft tofu in a savory broth.

35 min total Base: 4 servings 510 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Fixed ingredients: Vegetable oil, Yellow onion, Scallions, Fresh ginger, Garlic cloves, Gochujang (Korean red chili paste), Vegetable broth, Kimchi, Soy sauce, Rice vinegar, Toasted sesame oil, Sugar, Silken tofu, Radishes — quantities stay the same regardless of serving count.

Vegetable oil

2 tablespoons(fixed)

Yellow onion

1 medium(fixed)

Scallions

2 bunches(fixed)

Fresh ginger

1 inch piece(fixed)

Garlic cloves

2 cloves(fixed)

Gochujang (Korean red chili paste)

2 tablespoons(fixed)

Vegetable broth

2 cups(fixed)

Kimchi

1 cup(fixed)

Soy sauce

1 tablespoon(fixed)

Rice vinegar

1 tablespoon(fixed)

Toasted sesame oil

1 tablespoon(fixed)

Sugar

1 teaspoon(fixed)

Silken tofu

1 block(fixed)

Radishes

2 medium(fixed)

Instructions

1. Heat vegetable oil in a large saucepan over medium-high heat. Add sliced onion, white parts of scallions, minced ginger, and chopped garlic. Cook, stirring often, until softened, about 4 minutes.

2. Whisk in gochujang and vegetable broth, bringing the mixture to a simmer. Cook for an additional 5 minutes.

3. Stir in chopped kimchi, soy sauce, rice vinegar, toasted sesame oil, and sugar. Return to a simmer.

4. Gently add the block of silken tofu to the pot, breaking it into large pieces as you stir. Let it simmer for 5 minutes to absorb the flavors.

5. Taste the stew and adjust seasoning with salt and pepper as needed.

6. Serve the stew hot, garnished with sliced radishes and the green parts of the scallions. Drizzle with additional toasted sesame oil if desired.

7. For added richness, serve the stew over steamed white rice.

💡 Chef's Tip

- For a spicier kick, increase the amount of gochujang or add a sprinkle of gochugaru (Korean red pepper flakes).

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