Ingredient guide

Korean Recipes With Tofu and Kimchi

Tofu softens kimchi’s heat and acidity while absorbing its seasoned broth. Together they form the backbone of several comforting stews.

How it is used

Simmer the kimchi first to develop the broth, then add tofu later so the pieces remain intact.

Storage

Store kimchi and tofu separately. Once combined in a cooked stew, refrigerate promptly and reheat thoroughly.

Substitutes

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.

Recipes