How it is used
Simmer the kimchi first to develop the broth, then add tofu later so the pieces remain intact.
Ingredient guide
Tofu softens kimchi’s heat and acidity while absorbing its seasoned broth. Together they form the backbone of several comforting stews.
Simmer the kimchi first to develop the broth, then add tofu later so the pieces remain intact.
Store kimchi and tofu separately. Once combined in a cooked stew, refrigerate promptly and reheat thoroughly.
Firm and soft tofu can be swapped depending on the texture you prefer. If kimchi is unavailable, use seasoned sauerkraut prepared with gochugaru and garlic.

A spicy stew of ham, zucchini, tofu, enoki mushrooms, kimchi, and chili pepper simmered in kelp broth and finished with fresh crown daisy.
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Golden pan-grilled tofu topped with a savory mixture of kimchi, wild chives, red bell pepper, sesame oil, garlic, and chili flakes.
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A savory kimchi stew with steamed pork and tofu meatballs, bean sprouts, and a deeply flavored beef broth.
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A savory kimchi stew with webfoot octopus, tofu, enoki mushrooms, radish, and onion, balanced with pear juice and seafood broth.
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A hearty tofu stew with pork, rinsed kimchi, soybean paste, chili peppers, and green onion in a creamy rice-water and tofu base.
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A hearty kimchi stew with squid, tofu, enoki mushrooms, sweet potato, bean sprouts, crown daisy, and a savory anchovy-kelp broth.
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A bubbling red stew built around silky soft tofu, kimchi, and a clean anchovy broth.

A hearty home-style stew where aged kimchi, pork, and tofu simmer into a rich, tangy broth.