Korean Tofu Stew (Spicy Kimchi & Firm Tofu Pot)

Pat 300 g of firm tofu lightly dry, then cut it into generous 2 to 3 cm cubes.

Keep the pieces fairly large so they can absorb broth without crumbling during simmering.

Slice 1 green onion diagonally and cut 100 g kimchi into bite-size pieces if the strands are long.

Keep them separate for their respective cooking stages.

Pour 400 ml of anchovy broth into a pot and stir in 1 tablespoon of gochugaru until no dry clumps remain.

Boil over high heat for about 3 minutes, until the red color spreads evenly.

When the broth reaches a boil, add the kimchi first and lower the heat to medium.

Simmer for about 5 minutes, until its tang seasons the broth and the edges soften.

Carefully slide the tofu into the boiling broth, then avoid stirring with a spoon.

Gently shake the pot instead, and simmer over medium heat for 6 to 8 minutes until the tofu is hot through.

Add the green onion and simmer for 1 to 2 minutes more, then check the broth color and concentration.

Serve when the onion has just softened and the tofu pieces sit steady in the pot.