Korean Kimchi Stew with Tofu and Gochujang

A spicy Korean stew with fermented kimchi, soft tofu and gochujang heat. Serve it with a bowl of rice; the stew is ready in about 35 minutes.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 300 g Kimchi
• 400 g Firm tofu
• 2 tbsp Gochujang (Korean chili paste)
• 1 tsp Gochugaru (chili flakes)
• 1 tbsp Sesame oil
• 1 tbsp Cooking oil
• 1 pc Onion
• 3 pc Garlic cloves
• 20 g Ginger
• 1 pc Zucchini
• 3 pc Spring onions
• 1 tbsp Soy sauce
• 1 tsp Sugar
• 1200 ml Vegetable stock
• 240 g Short-grain rice, uncooked
• Salt

Method

1. Cook the rice in plenty of water according to the package instructions, drain and keep warm.
2. Peel the onion and cut it into thin strips. Finely chop the garlic and ginger. Dice the zucchini and slice the spring onions into rings, keeping the white and green parts separate.
3. Pat the tofu dry and cut it into roughly 2 cm cubes. Coarsely chop the kimchi.
4. Heat the cooking oil and sesame oil in a large pot. Fry the onion, garlic and ginger for 3 minutes, until fragrant.
5. Stir in the gochujang and gochugaru and toast for 1 minute. Add the kimchi and fry for 3 more minutes.
6. Deglaze with the vegetable stock, stir in the soy sauce and sugar, and bring to a boil.
7. Add the tofu and zucchini and simmer over medium heat for 10 minutes. Season with salt.
8. Stir the white parts of the spring onions into the stew. Sprinkle the green parts over the stew and serve with the rice.