Description
This rich, spicy Korean stew beautifully marries flavors of tofu, sausage, and kimchi, creating a dish that’s delicious and steeped in cultural heritage.
Ingredients
Scale
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 small yellow onion, sliced
- 1 cup kimchi, chopped
- 1 cup Spam or sausage, thinly sliced
- 1 block soft tofu, cut into slabs
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon gochugaru (Korean chili flakes)
- 2 tablespoons soy sauce
- 3 cups chicken or vegetable broth
- 2 stalks green onions, sliced
- Fresh green chili (optional), sliced
Instructions
- Begin by placing your clay pot or saucepan over medium heat. Add in the sesame oil and allow it to warm until it releases a fragrant aroma.
- Next, toss in the minced garlic and sliced onions. Sauté them together for 1 to 2 minutes, stirring frequently to prevent burning. Add your chopped kimchi to the pan, allowing it to cook for an additional 2 to 3 minutes.
- Stir in the gochujang, gochugaru, and soy sauce. This is where the true magic happens; the paste will melt into the kimchi mix.
- Pour in the chicken or vegetable broth. Give it a gentle stir to combine all the flavors evenly. Nestle your thinly sliced sausage or Spam and slabs of soft tofu into the pot.
- Raise the heat until the stew reaches a gentle boil. Once boiling, reduce the heat to low and let it simmer for 15 to 20 minutes.
- Right before serving, sprinkle the sliced green onions and optional fresh chili slices into the pot.
Notes
Using aged kimchi rather than fresh can significantly boost the depth of flavor. It brings a fermentation tang that complements the stew beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 800 mg
- Protein: 20 g