Description
A bold and comforting Korean-inspired stew made with tangy kimchi, silky tofu, and a rich savory broth. This cozy bowl is packed with deep flavor, gentle heat, and nourishing ingredients that come together in just 35 minutes.
Ingredients
Units
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- 2 cups napa cabbage kimchi, chopped
- 1/4 cup kimchi juice
- 14 ounces soft tofu, cut into large cubes
- 3 cups vegetable broth
- 3 cloves garlic, minced
- 1 tablespoon gochujang
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 green onions, sliced
- 1 tablespoon neutral oil
Instructions
- Place a medium pot over medium heat and add the neutral oil.
- Add the chopped kimchi and minced garlic. Sauté for 3 to 4 minutes until fragrant.
- Stir in the gochujang and cook for 1 minute to deepen the flavor.
- Pour in the vegetable broth and kimchi juice. Add the soy sauce and bring to a gentle boil.
- Carefully add the tofu cubes. Reduce heat and simmer for 15 minutes to allow flavors to meld.
- Drizzle in the sesame oil and sprinkle sliced green onions on top.
- Serve hot and enjoy.
Notes
- Use well-fermented kimchi for deeper flavor.
- Handle tofu gently to keep cubes intact.
- Taste before serving and adjust soy sauce if needed.
- Stew tastes even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg