Korean Young Napa Soft Tofu Stew
Simmer the potato in 750 ml kelp stock for about 6 minutes, dissolve 1 1/2 tbsp doenjang and 1/2 tbsp gochujang in it, then give the onion 4 minutes and the young napa cabbage about 3 minutes, until the leaves wilt but the stems keep a light crunch. Spoon in 300 g soft tofu in large pieces and rock the pot from side to side to spread them, since stirring breaks the curds, then simmer 2 minutes to warm the tofu through.
Quick answer
- Total time
- 28 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
The soft tofu slowly comes apart in the broth until the whole pot is silky, with crisp bits of young cabbage stem in between.
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Only a touch of gochujang goes into the doenjang, so it tastes savory more than spicy.
Ingredients
Instructions
- 1
Wash 180 g of young napa cabbage, cut it into 5 cm lengths, and shake off excess water.
Slice 120 g potato and 80 g onion about 0.5 cm thick so they soften evenly in the broth.
- 2
Put 750 ml kelp stock and the potato in a pot, then heat over high heat.
When it boils, lower to medium and simmer for about 6 minutes, until the potato edges look slightly translucent but the slices still hold together.
- 3
Dissolve 1.5 tbsp doenjang and 0.5 tbsp gochujang into the hot stock, pressing out any lumps against the spoon or pot side.
Add the onion and simmer over medium heat for 4 minutes so its sweetness seasons the broth.
- 4
Add the prepared young napa cabbage and press it down gently with a spoon so it sits in the broth.
Simmer for about 3 minutes, stopping when the leaves are wilted but the stems still have a light crunch.
- 5
Spoon 300 g soft tofu into the pot in large pieces.
Do not stir hard, because the curds break easily; instead, rock the pot side to side to distribute them, then simmer only 2 minutes to warm the tofu through.
- 6
Add 1 teaspoon minced garlic and 30 g diagonally sliced green onion and simmer for 30 more seconds.
Ladle carefully so the young cabbage and soft tofu do not break.
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