Korean Soft Tofu Stew Recipe

Soft tofu: Silky and smooth tofu that breaks into chunks easily, adding a creamy texture to the stew.

Kimchi: Fermented cabbage that provides a tangy and spicy flavor, essential for the stew's authenticity.

Vegetable broth: A flavorful base for the stew, enhancing the overall taste.

Gochujang: Korean red chili paste that adds a spicy and slightly sweet flavor to the dish.

Sesame oil: Adds a nutty aroma and depth of flavor when used to sauté the garlic.

Garlic: Provides a fragrant and savory base for the stew.

Soy sauce: Adds a salty and umami flavor to the stew.

Green onions: Adds a fresh and slightly pungent flavor, used as a garnish.

Mushrooms: Adds an earthy flavor and meaty texture to the stew.

When cooking kimchi, make sure to sauté it until it becomes translucent and slightly caramelized. This process enhances its natural flavors and adds a depth of umami to the stew. Additionally, when adding soft tofu, be gentle to avoid breaking it too much, as its delicate texture is a key component of the dish.

• soft tofu - Substitute with silken tofu: Silken tofu has a similar texture and will maintain the soft consistency needed for the stew.

• chopped kimchi - Substitute with sauerkraut: Sauerkraut provides a similar tangy flavor, though it lacks the spiciness of kimchi. Add a bit of chili powder to mimic the heat.

• vegetable broth - Substitute with chicken broth: Chicken broth can provide a similar depth of flavor, though it will no longer be vegetarian.

• gochujang - Substitute with sriracha: Sriracha can provide a similar spicy and slightly sweet flavor, though it lacks the fermented depth of gochujang.

• sesame oil - Substitute with olive oil: Olive oil can provide a similar richness, though it lacks the nutty aroma of sesame oil.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it lacks the fresh pungency of minced garlic.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• chopped green onions - Substitute with chives: Chives can provide a similar mild onion flavor and a pop of green color.

• sliced mushrooms - Substitute with zucchini: Zucchini can provide a similar texture and absorb the flavors of the stew well.

• Allow the Korean soft tofu stew to cool to room temperature before storing. This prevents condensation, which can lead to sogginess and spoilage.
• Transfer the stew into airtight containers. Make sure to leave some space at the top of the container to allow for expansion if you plan to freeze it.
• Label the containers with the date of preparation. This helps you keep track of freshness and ensures you consume it within a safe timeframe.
• For refrigeration, store the stew in the airtight containers in the fridge. It will keep well for up to 3-4 days.
• For freezing, place the airtight containers in the freezer. The stew can be frozen for up to 2-3 months without losing much of its flavor or texture.
• When ready to reheat, thaw the frozen stew in the refrigerator overnight if possible. This gradual thawing helps maintain the texture of the soft tofu and vegetables.
• Reheat the stew on the stovetop over medium heat until it reaches a simmer. Stir occasionally to ensure even heating.
• If reheating in the microwave, transfer the stew to a microwave-safe bowl. Cover loosely and heat in intervals, stirring in between, until hot.
• Add a splash of vegetable broth or water if the stew appears too thick after reheating. This helps restore its original consistency.
• Garnish with fresh green onions before serving to add a burst of freshness and color.

• Stovetop Method:

  1. Pour the leftover Korean soft tofu stew into a saucepan or pot.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Add a splash of vegetable broth or water if the stew has thickened too much.
  4. Once the stew is heated through and tofu is warmed, serve hot with steamed rice.

• Microwave Method:

  1. Transfer the stew to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 1-2 minutes if necessary.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover stew to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 20-25 minutes, or until the stew is heated through.
  5. Stir the stew halfway through the reheating process for even heating.

• Slow Cooker Method:

  1. Pour the leftover stew into the slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 1-2 hours, stirring occasionally.
  4. Once the stew is thoroughly heated, serve hot.

• Steamer Method:

  1. Place the leftover stew in a heatproof bowl.
  2. Set up a steamer and bring the water to a boil.
  3. Place the bowl in the steamer and cover with a lid.
  4. Steam for 10-15 minutes, or until the stew is heated through.
  5. Carefully remove the bowl and serve hot.

• Pot: A deep cooking vessel used to heat the sesame oil, cook the garlic, kimchi, and simmer the stew.

• Stove: The heat source used to cook the stew.

• Wooden spoon: Used for stirring the ingredients to ensure they are well mixed and do not stick to the pot.

• Knife: Essential for chopping the kimchi, green onions, and slicing the mushrooms.

• Cutting board: A surface to safely chop and slice the vegetables and kimchi.

• Measuring cups: Used to measure the vegetable broth and kimchi accurately.

• Measuring spoons: Used to measure the gochujang, sesame oil, and soy sauce precisely.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Ladle: Useful for serving the hot stew into bowls.

• Rice cooker: Convenient for preparing the steamed rice to serve with the stew.

Prepare ingredients in advance: Chop kimchi, green onions, and mushrooms ahead of time and store them in the fridge.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing it yourself.

Pre-measure sauces: Measure out the gochujang, soy sauce, and sesame oil before you start cooking.

Use a single pot: Cook everything in one pot to minimize cleanup time.

Buy pre-made broth: Use store-bought vegetable broth to save the time of making it from scratch.