Korean Tofu Stew (Spicy Kimchi & Firm Tofu Pot)
A straightforward jjigae that highlights firm tofu and kimchi in a spicy anchovy broth. Gochugaru dissolves into the stock to create a vivid red, peppery base, while the kimchi's fermented tang adds complexity with each passing minute on the stove. Green onion rounds out the aromatics. Despite using only five main ingredients, the fermented kimchi does the heavy lifting, producing a broth with layered acidity and depth.
Adjust Servings
Instructions
- 1
Cut the tofu into large cubes.
- 2
Bring anchovy broth and red pepper flakes to a boil.
- 3
Add tofu and kimchi and simmer together.
- 4
Add green onion and garlic, season with salt.
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