Spicy Kimchi Stew

While we have bought and eaten kimchi at home several times in the past, it has only been a snack or side dish. I found this recipe and it looked too good to pass up. While it took a while to make, it turned out really well. We ate it with a side of white rice. While I could eat it as my dinner, Michael thought it was better as an appetizer. Either way we both loved it!

Ingredients

16 oz package silken tofu, cut into 1 inch pieces

1 tablespoon vegetable oil

4 cups gently squeezed cabbage kimchi, chopped

1 cup of the liquid from the kimchi package/container

2 tablespoons gochujang (Korean hot pepper paste)

8 scallions, cut into 1 inch pieces

2 tablespoons reduced-sodium soy sauce

1 tablespoon toasted sesame oil

freshly ground black pepper

salt

6 large egg yolks (optional)

2 tablespoons toasted sesame seeds (optional)

Bring a large pot of salted water to a boil. Reduce the heat and carefully add the tofu pieces. Simmer until the tofu is slightly puffed and firmed up or about 4 minutes. With a slotted soon, transfer tofu to a medium bowl.

Heat vegetable oil in a large pot over medium-high heat. Add the kimchi and gochujang and cook, stirring often, until it begins to brown, or about 5-8 minutes. Add the kimchi liquid and 8 cups of water. Bring to a boil, reduce the heat and simmer until kimchi is soft and translucent, about 35-40 minutes.

Add scallions, soy sauce, and tofu. Simmer gently for about 20-25 minutes. Add sesame oil and season with salt and pepper. 

Ladle the stew into bowls; top each with an egg yolk and sesame seeds, if desired.

Enjoy!