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Restaurants›Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soup›간장 순두부 Spicy Kimchi Tofu Recipe

간장 순두부 Spicy Kimchi Tofu Recipe

Name: Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soups 간장 순두부 Spicy Kimchi Tofu Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 400 g soft silken tofu (순두부); 1 cup kimchi, well fermented and roughly chopped; 2 cups vegetable or anchovy stock; 1 cup water; 2 tbs soy sauce (ganjang); 1 tbs Korean chili flakes (gochugaru); 1 tsp sesame oil; 1 tsp sugar; 1 tbs neutral oil (canola or vegetable); 3 cloves garlic, minced; 1 tsp ginger, minced; 0.5 cup small yellow onion, thinly sliced; 2 stalks green onion, thinly sliced (white and green parts separated); 100 g ground pork or beef (optional); 150 g mussels or clams, cleaned (optional); 1 each egg (optional, for finishing); 1 tsp toasted sesame seeds; 1 tbs extra sliced green onion; 1 tsp chili oil or additional gochugaru (optional); 2 cups steamed short-grain rice; 0 to taste banchan or kim

Inspired by Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soup

Time30m

Serves3

Make 간장 순두부 Spicy Kimchi Tofu Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Stew

14 1/8 oz (400 g) soft silken tofu (순두부)

1 cup kimchi, well fermented and roughly chopped

2 cups vegetable or anchovy stock

1 cup water

2 tbs soy sauce (ganjang)

1 tbs Korean chili flakes (gochugaru)

1 tsp Toasted sesame oil

1 tsp sugar

Aromatics & Flavor Base

1 tbs neutral oil (canola or vegetable)

3 cloves Garlic, minced

1 tsp Ginger, minced

1/2 cup small yellow onion, thinly sliced

2 stalks green onion, thinly sliced (white and green parts separated)

Optional Protein & Add-ins

3 1/2 oz (100 g) ground pork or beef (optional)

5.29 oz (150 g) mussels or clams, cleaned (optional)

1 each egg (optional, for finishing)

Garnish

1 tsp toasted sesame seeds

1 tbs extra sliced green onion

1 tsp chili oil or additional gochugaru (optional)

To Serve

2 cups steamed short-grain rice

0 to taste banchan or kim

Method

Main Stew

Prepare aromatics and optional protein

If using ground meat, heat neutral oil in a medium pot over medium heat. Add ground pork or beef and cook, breaking up with a spoon, until browned (3–4 minutes). Push meat to the side and add sliced onion, minced garlic, and minced ginger. Sauté until aromatic and onion is translucent, about 2–3 minutes. If not using meat, heat oil and sauté onion, garlic, and ginger until soft.

Add kimchi and seasonings

Add the chopped kimchi to the pot and stir to combine with the aromatics. Cook 2–3 minutes to let kimchi soften and release flavor. Stir in gochugaru, soy sauce, sugar, and sesame oil. Cook another minute to toast the chili flakes slightly.

Add liquids and simmer

Pour in the vegetable or anchovy stock and the additional cup of water. Bring the mixture to a gentle boil, then reduce heat and simmer for 5 minutes to concentrate flavors.

Add seafood (if using)

If using mussels or clams, add them now, cover, and simmer until they open, about 3–4 minutes. Discard any that do not open.

Add tofu

Gently spoon in the soft silken tofu by large spoonfuls into the simmering stew. Do not stir vigorously—break the tofu lightly with the back of the spoon to create soft curds. Simmer gently for 2–3 minutes to heat the tofu through and allow it to absorb flavors.

Finish with egg (optional)

If you like, crack an egg directly into the bubbling tofu stew, cover the pot, and cook for 1–2 minutes for a runny yolk or longer for firmer yolk. Alternatively, gently stir the egg to create strands.

Aromatics & Flavor Base

Reserve 1 tablespoon of the sliced green onion (white part) before cooking. Use the remaining green onion (both white and green parts) for sautéing with the garlic and ginger as described above. The reserved green onion will be used for garnish at the end.

Garnish

Adjust seasoning: taste the stew and add up to 1 teaspoon more soy sauce or a pinch of salt if needed. Sprinkle toasted sesame seeds, reserved sliced green onion, and a drizzle of chili oil or extra gochugaru over each bowl. Serve immediately.

To Serve

Ladle the hot 순두부 stew into individual bowls. Serve alongside steamed rice and banchan so each diner can spoon stew over rice. Provide small spoons and a bowl for each person.