Name: Cozy kimchi & tofu stew
Total time: 35 min
Yield: 2
Cuisine: Korean
Ingredients: Kimchi 200 g, chopped; Tofu 200 g, sliced; Onion 100 g, sliced; Water 600 ml; Gochujang 1 tbsp; Soy sauce 1 tsp; Neutral oil 1 tsp; 1 spring onion, sliced

01 / Before you start

Ingredients

2 servings

1 tbsp = 15 ml · 1 tsp = 5 ml. Use level measuring spoons. Quantities below make 2 servings.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Cut the 200 g tofu into thick bite-size slices, slice the 100 g onion, and chop the 200 g kimchi. Slice the spring onion separately. For a vegetarian version, choose kimchi without fish sauce or shrimp paste.
Step 1 ✓
Step 2

Heat 1 teaspoon neutral oil in a saucepan over medium heat. Sauté kimchi and onion for 4–5 minutes, stirring until the onion softens and the kimchi smells fragrant.
Step 2 ✓
Step 3

Pour in 600 ml water and stir in 1 tablespoon gochujang and 1 teaspoon soy sauce. Scrape any browned bits gently from the bottom and stir until the paste dissolves into the broth.
Step 3 ✓
Step 4

Bring to a boil, then lower the heat to a gentle simmer for 15 minutes. Small regular bubbles are enough; a hard boil can reduce the liquid too quickly. Add a little water if the level drops much.
Step 4 ✓
Step 5

Slide in the tofu carefully so the slices stay intact, and add spring onion. Simmer for another 5 minutes until the tofu and broth are hot throughout. Stir around the tofu rather than breaking it up.
Step 5 ✓
Step 6

Taste a cooled spoonful before adjusting seasoning, since kimchi and sauces already contain salt. Ladle into bowls and serve hot, with cooked rice if you like. Set hot bowls on a heat-safe surface.
Step 6 ✓