Kimchi Tofu Stew
Drawing inspiration from the flavors of Korean sundubu-jjigae, the Kimchi Tofu Stew is a quick and effortless meal that doesn't compromise on taste. It's no wonder we're captivated by various Korean dishes like Kalbi (Korean Short Ribs), Tteokbokki (spicy Korean rice cakes), and Korean Fried Chicken. With its fiery and savory essence, thanks to the generous addition of gochujang (a fermented chili paste) combined with fresh ginger, garlic, and scallions, this vegetarian Tofu Stew is incredibly gratifying.Although traditional sundubu-jjigae includes pork belly, if you desire a meatier version, you can start by cooking a few strips of bacon (just omit the oil and utilize the bacon fat to cook the vegetables). However, if you prefer to keep your Kimchi Tofu Stew strictly vegetarian, it's essential to review the ingredient label of the kimchi, as some batches contain fish sauce. The stew's success hinges on soft tofu, so be sure to select silken tofu instead of firm tofu. Its custard-like texture beautifully blends within the stew, creating a delightful contrast.
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 vinegar1 tbsp. toasted sesame oil, plus more for serving
- 1 tsp. sugar
- 1 (14-oz.) block silken tofu
- 2 radishes, thinly sliced, for serving
Instructions
- Heat 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.
- Stir 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.
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