Korean Young Napa Soft Tofu Stew
Soft tofu and young napa cabbage pair up in this gentle doenjang jjigae with a kelp stock base. Doenjang and a small amount of gochujang season the broth, giving it a mellow spiciness layered over the soybean paste's fermented depth. The soft tofu partially dissolves into the stew, creating a silky texture throughout, while potato chunks add heft. Young napa cabbage contributes a light crunch that contrasts with the velvety broth.
Adjust Servings
Instructions
- 1
Cut young napa into 5 cm pieces and thinly slice potato and onion.
- 2
Boil kelp stock with potato for 6 minutes.
- 3
Dissolve doenjang, gochujang, and garlic, then add onion and cook 4 minutes.
- 4
Add young napa and simmer 3 minutes until wilted.
- 5
Add large spoonfuls of soft tofu, simmer 2 minutes, and finish with green onion.
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