Best Kimchi Stew With Chicken And Tofu Recipes

Kimchi Soondubu Jjigae image

Provided by Hyosun

Time 25m

Number Of Ingredients 12

1 package (12 ounces sundubu (extra soft/silken tofu))
⅓ cup thinly sliced kimchi
3 ounces pork or beef
1 to 3 teaspoons red chili pepper flakes (gochugaru- add more for a spicier stew)
1 teaspoon minced garlic
1 tablespoon sesame oil (use a little more if using more gochugaru)
1 cup water or anchovy broth (See note)
2 to 3 tablespoons juice from kimchi
1/2 teaspoon saewujeot (salted shrimp) or salt to taste
pinch black pepper
1 scallion, finely chopped
1 egg - optional

Steps:

Cut the meat and kimchi into small thin strips. Add the kimchi, meat, red chili pepper flakes, garlic and sesame oil to a small pot, and place it over medium heat.
Stir-fry until the meat is almost cooked, 3 - 4 minutes.
Pour in water (or broth) and the juice from the kimchi. Bring it to a boil, and continue to boil for 3 - 4 minutes. Skim off the scum.
Add the soft tofu in big chunks. Stir in the salted shrimp or salt to taste (start with 1/4 teaspoon) and black pepper. Cook for 4 -5 minutes. Add the chopped scallion just before removing the pot from the heat. If desired, crack an egg into the stew to serve while it's still boiling hot.

Spicy Kimchi Tofu Stew image

Provided by Bon Appétit Test Kitchen

Yield Makes 6 servings

Number Of Ingredients 11

Kosher salt
1 16-ounce package silken tofu, cut into 1" pieces
1 tablespoon vegetable oil
4 cups gently squeezed cabbage kimchi, chopped, plus 1 cup liquid
2 tablespoons gochujang (Korean hot pepper paste)
8 scallions, cut into 1" pieces
2 tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame oil
Freshly ground black pepper
6 large egg yolks
2 tablespoons toasted sesame seeds

Steps:

Bring a large pot of salted water to a boil. Reduce heat, carefully add tofu, and simmer gently until slightly puffed and firmed up, about 4 minutes. Using a slotted spoon, transfer tofu to a medium bowl.
Heat vegetable oil in a large heavy pot over medium-high heat. Add kimchi and gochujang and cook, stirring often, until beginning to brown, 5-8 minutes. Add kimchi liquid and 8 cups water. Bring to a boil, reduce heat, and simmer until kimchi is softened and translucent, 35-40 minutes.
Add scallions, soy sauce, and tofu; simmer gently until tofu has absorbed flavors, 20-25 minutes (tofu will fall apart a little). Add sesame oil; season with salt and pepper. Ladle stew into bowls; top each with an egg yolk and sesame seeds.