Kimchi Tofu Stew

Recipe from

If you didn’t grow up eating kimchi, you may have been introduced to it as a garnish or a topping on a sandwich. In Korean cooking, it’s used as an umami-rich, spicy, salty ingredient in soups and stews, stir fries and other dishes. In this stew, a jar of kimchi provides an instant depth of flavor that would otherwise take several ingredients and more cooking time to accomplish. 

Prep Time

15 minutes

Cook Time

15 minutes


4 Servings


2 cups vegetable stock
1 teaspoon sesame oil, toasted
2 cups kimchi (chopped)
1⁄2 cup kimchi brine
2 teaspoons sugar
1 pound tofu, firm (sliced)
1 carrot (sliced)
1 teaspoon gochujang sauce
8 scallions (chopped (reserve one for garnish))


In a large pot, combine the stock, brine and sugar and bring to a simmer. Add the carrot, scallions, sesame oil and kimchi. Return to a boil, then reduce to low and cover. Simmer for 10 minutes. Uncover and taste the broth. Add salt to taste, if needed.
Slice the tofu and place on top of the stew. Drizzle with gochujang sauce. Return to a boil, then cover the pot, lower the heat and simmer for 10 minutes. Uncover and sprinkle with reserved scallion for garnish.
Serve in bowls with warm white or brown rice as a side.


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