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Bon Appétit

Spicy Kimchi Tofu Stew

3.9

(137)

Image may contain Bowl Food Dish Meal Egg Soup Bowl Stew and Soup
Gentl & Hyers

Consider this fiery Korean kimchi jjigae-inspired tofu stew recipe a weekend detox. It’s spicy, clean, and capable of reversing any damage the previous night may have caused.

Recipe information

  • Yield

    6 Servings

Ingredients

Kosher salt

1

16-oz. package silken tofu, cut into 1” pieces

1

tablespoon vegetable oil

4

cups gently squeezed cabbage kimchi, chopped, plus 1 cup liquid

2

tablespoons gochujang (Korean hot pepper paste)

8

scallions, cut into 1” pieces

2

tablespoons reduced-sodium soy sauce

1

tablespoon toasted sesame oil

Freshly ground black pepper

6

large egg yolks

2

tablespoons toasted sesame seeds

Preparation

  1. Step 1

    Bring a large pot of salted water to a boil. Reduce heat, carefully add tofu, and simmer gently until slightly puffed and firmed up, about 4 minutes. Using a slotted spoon, transfer tofu to a medium bowl.

    Step 2

    Heat vegetable oil in a large heavy pot over medium-high heat. Add kimchi and gochujang and cook, stirring often, until beginning to brown, 5–8 minutes. Add kimchi liquid and 8 cups water. Bring to a boil, reduce heat, and simmer until kimchi is softened and translucent, 35–40 minutes.

    Step 3

    Add scallions, soy sauce, and tofu; simmer gently until tofu has absorbed flavors, 20–25 minutes (tofu will fall apart a little). Add sesame oil; season with salt and pepper. Ladle stew into bowls; top each with an egg yolk and sesame seeds.

Nutrition Per Serving

Calories (kcal) 170 Fat (g) 12 Saturated Fat (g) 2.5 Cholesterol (mg) 205 Carbohydrates (g) 7 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 7 Sodium (mg) 560
Explore Bon AppétitStewSoups and StewsKoreanEast AsianAsianTofuSummerWinterEasyOne-Pot MealsMainDairy-FreeVegetarianSimmerDinner
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Reviews (137)

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  • Loved this! I added ramen to make it more of a complete meal, fried the leftover egg whites (no waste!), and sliced them in strips and added them to the bowl. Also added a splash of fish sauce in the bowl - it tempers the spiciness a bit.

    • Anonymous

    • New York

    • 1/7/2020

  • Love the recipe! I've noticed that changing the brand of kimchi and pepper paste has a huge influence on the flavor. The only thing I do different is that I marinate lean pork ribs the day before using the light brown soy bean paste, then add it in right after you bring the soup to boil. The lean ribs I get are in little strips, like 1 inch by 8.

    • ChickenFingers

    • Santa cruz, ca

    • 1/10/2019

  • this is really really good! I made a few changes based on what I had on hand. I added some ginger and thai green chilis before adding the kimchi. I didn't have quite enough kimchi so I added some chopped cabbage and gochugaru. Lastly instead of the egg I used some won ton noodles. Will definitely be making again!

    • jenna.m08

    • toronto

    • 11/20/2017