Jun 09 2026
Restaurants›Jarocho›Korean-style Kimchi And Tofu Stew Recipe

Korean-style Kimchi And Tofu Stew Recipe

Inspired by Jarocho
Time40m
Serves4

Make Korean-style Kimchi And Tofu Stew Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Base Ingredients

Vegetables

Seasoning

Method

Preparation

  1. 1

    Prepare the Tofu

    Drain the firm tofu and press it gently to remove excess moisture. Cut the tofu into 1-inch cubes and set aside.

  2. 2

    Prepare the Vegetables

    Slice the mushrooms, carrot, and chop the green onions. Set aside.

Cooking

  1. 3

    Start the Stew

    In a large pot, add 4 cups of water and 2 cups of vegetable broth. Bring to a boil over medium-high heat.

  2. 4

    Add Vegetables and Kimchi

    Once boiling, add the napa cabbage kimchi, sliced mushrooms, and carrot to the pot. Stir well and let it simmer for about 5 minutes.

  3. 5

    Season the Stew

    Add soy sauce, sesame oil, gochugaru, minced garlic, and minced ginger to the pot. Stir to combine.

  4. 6

    Add Tofu

    Gently add the cubed tofu to the pot, being careful not to break it. Let it simmer for another 10-15 minutes to allow the flavors to meld.

  5. 7

    Finish and Serve

    Just before serving, stir in the chopped green onions. Serve hot, optionally with rice on the side.

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