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.
Ingredients
- 2 tbsp.vegetable oil
- 1yellow onion, halved and thinly sliced
- 2scallions, thinly sliced, white and dark green parts separated
- 2 tbsp.chopped fresh ginger
- 2cloves 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
- 2radishes, thinly sliced, for serving
Directions
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- Step 1
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.
- 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.
- Step 1
