Spicy Kimchi Tofu Stew
A hearty Korean stew featuring silken tofu and fermented kimchi in a spicy, flavorful broth, finished with egg yolks and toasted sesame seeds. This comforting soup combines the creamy texture of tofu with the tangy heat of kimchi.
Ingredients
- •1 teaspoon Kosher salt
- •1 package silken tofu
- •1 tablespoon vegetable oil
- •4 cups cabbage kimchi
- •2 tablespoons gochujang
- •8 whole scallions
- •2 tablespoons reduced-sodium soy sauce
- •1 tablespoon toasted sesame oil
- •¼ teaspoon black pepper
- •6 whole large egg yolks
- •2 tablespoons toasted sesame seeds
Cooking Instructions
- 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.
10 min
- 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.
45 min
- 3.
Add scallions, soy sauce, and tofu; simmer gently until tofu has absorbed flavors, 20-25 minutes. Add sesame oil; season with salt and pepper. Ladle stew into bowls; top each with an egg yolk and sesame seeds.
25 min
