Korean soft tofu is something our family must eat almost every week. So I thought it’s a good idea to share this recipe with you. It’s super quick and easy. Enjoy!
Korean Kimchi Soft Tofu Stew Recipe
Serve: 2 people
Prep time: 5 minutes
Cook time: 40 minutes
For the stock:
- 3 cups water
- 1 dried kelp
- A handful dried anchovies
- 5 dried shiitake mushrooms
For the pork belly:
- 1 tablespoon sesame oil
- 3 ounces pork belly, cut into bite size pieces
For the stew:
- 1/2 onion, cubed
- 3 cloves garlic, minced
- 3 ounces kimchi
- 1 pouch Korean silken tofu
- A handful scallions, minced
- 1 egg
Seasonings:
- 2 tablespoons Korean chili flakes
- 1 teaspoon salt
- 2 tablespoons soy sauce
- 1 tablespoon sugar
Instruction
To make the stock, in a pot, add the water, dried kelp, dried anchovies, and shiitake mushrooms. First cook over high heat, then after it has reached the boiling point, turn to low heat. Continue to cook over low heat for 30 minutes. Turn off the heat. Discard all the ingredients. (Or you can save it for other dishes)
To cook the pork belly, in another pot, add the sesame oil and pork belly, cook over medium-high heat until golden. Take it out and put it aside.
With the remaining pork oil in the pot, introduce the onion, and cook over high heat until soften for 30 seconds. Then put in the garlic and stir-fry over high heat until its aroma permeates, 20 seconds . Add the kimchi, pork belly, and continue to stir fry over high heat until combined.
Pour the stock in the pot, add the Korean chili flakes, salt, soy sauce, sugar, and tofu. Break the tofu into big chunks. Then cover the lid, cook over high heat, 3 minutes.
At this point, heat up a clay pot, and transfer the tofu stew into it. (The clay pot is going to make everything taste better, hotter, and maintain the temperature for longer.)
Lastly add the scallions and egg.
Serve with rice and kimchi!
