Soups & Stews

Soft Tofu Stew순두부찌개

Name: Soft Tofu Stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 12 ounces soft or silken tofu; 1/2 cup chopped kimchi; 2 cups anchovy broth; 1 tablespoon gochugaru; 1 teaspoon minced garlic; 1 teaspoon soup soy sauce; 1 teaspoon sesame oil; 1 egg; 1 green onion, sliced

A bubbling red stew built around silky soft tofu, kimchi, and a clean anchovy broth.

Prep: 10 min
Cook: 20 min
Servings: 2
Difficulty: Medium

Ingredients

Tofu12 ounces soft or silken tofu
Kimchi1/2 cup chopped kimchi
Anchovy broth2 cups anchovy broth
Gochugaru1 tablespoon gochugaru
Garlic1 teaspoon minced garlic
Soy saucepantry1 teaspoon soup soy sauce
Toasted sesame oilpantry1 teaspoon sesame oil
Eggoptional1 egg
Green onionoptional1 green onion, sliced

Instructions

1
Warm the sesame oil in a small heavy pot over medium heat. Stir in the gochugaru for 10 seconds without letting it burn.
2
Add kimchi and garlic and cook for 2 minutes. Pour in the broth and simmer for 8 minutes.
3
Spoon in large pieces of soft tofu. Season with soy sauce and simmer gently for 5 minutes.
4
Crack in the egg if using and cook until just set. Finish with green onion.

Ingredient substitutions

Tofu: Use the closest available tofu texture. The result may be more fragile or firmer than intended.
Kimchi: There is no exact substitute. Sauerkraut plus gochugaru can provide acidity and crunch, but the flavor will be different.
Anchovy broth: Vegetable broth works but is less marine; chicken broth is richer.
Gochugaru: Aleppo pepper is a gentler substitute; crushed red pepper works but is usually sharper and hotter.
Garlic: Garlic powder works in a pinch but lacks fresh aroma.

Recipe source

About this recipe

Source: Korean Pantry editorial kitchen

Original Korean Pantry recipe and image

Source details

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