Login
Image alt

Spicy Kimchi Tofu Stew

Stop by a Korean market on the way home for your kimchi, gochujang, and gochugaru, and you can have this soothing, vibrant dish on the table in just 30 minutes. Serve the stew hot with steamed rice.

How to Make It

  1. In a medium-size nonreactive pot, cook the pork belly pieces over moderate heat, stirring occasionally, until the fat is sizzling and the pork is light golden, about 8 minutes. Add the kimchi and the onion, and cook, stirring occasionally, until the onion is softened, about 5 minutes.

  2. Add the reserved kimchi liquid, mushrooms, gochujang, gochugaru, and 4 cups of water, and bring to a boil. Reduce to a simmer, and cook over moderately low heat for 10 minutes.

  3. Season the stew with salt. Stir in the tofu, breaking it up slightly with the spoon, and bring to a boil; remove from the heat. Serve the stew hot with steamed rice.

Ingredients

  • 1/2 pound pork belly, cut into 1/2-inch pieces

  • One 1-pound jar kimchi, drained, 1/4 cup liquid reserved

  • 1/2 onion, thinly sliced

  • 4 ounces shiitake mushrooms, thinly sliced

  • 2 tablespoons gochujang (Korean red pepper paste)

  • 1 tablespoon gochugaru (Korean red pepper flakes)

  • Kosher salt

  • One 14-ounce container silken tofu, cut into large pieces

  • Steamed short-grain rice, for serving

Other Recipes You May Like

Course Title

Spiced Pear & Apple Pie

Course Title

Calzone with greens

Course Title

Sausage Stuffed Onions

Course Title

Crispy Chipotle Lime Tilapia with Cool Avocado Sauce

Course Title

Tofu stir-fry

Course Title

Berry Rhubarb Pie

Course Title

“Fish” and Chips

Course Title

Ginger, sesame and chilli prawn & broccoli stir-fry

You’re Running Out of Free Recipes

Never stumble over dinner plans again—subscribe for access to 50K+ recipes Form
Inher Chucks for just $5 $2.50/mo for 1 year.

SUBSCRIBE