Ingredients
Scale
- 1/2 cup kimchi, roughly chopped
- 2 tablespoons kimchi brine
- 5 oz medium-firm tofu, sliced into 1/2-inch pieces
- 1/4 onion, thinly sliced
- 5 garlic cloves, minced
- 1 green onion, thinly sliced
- 1 1/2 cups vegetable stock
- 1/2 tablespoon gochujang
- 1 teaspoon gochugaru (Korean red chili flakes)
- 1 tablespoon light soy sauce
- 1/2 tablespoon fish sauce
- 1 1/2 teaspoons sesame oil
- 1 1/2 teaspoons sugar
- 1/2 teaspoon salt
Instructions
- Sauté the aromatics. Heat sesame oil in a medium pot over medium heat. Add the thinly sliced onion and cook for 2 to 3 minutes until it softens and turns translucent. Stir in the minced garlic and cook another 30 seconds until fragrant.
- Add the kimchi and paste. Toss in the roughly chopped kimchi along with the gochujang. Stir everything together and cook for 3 to 4 minutes, letting the kimchi caramelize slightly at the edges. This step is where a lot of the flavor develops, so don’t rush it.
- Season and bloom the spice. Sprinkle in the gochugaru and sugar, then stir to coat the kimchi evenly. The sugar balances out the acidity and rounds the heat nicely.
- Pour in the stock and brines. Add the vegetable stock, kimchi brine, soy sauce, fish sauce, and salt. Stir well and bring the soup to a gentle boil over medium-high heat.
- Simmer the broth. Once boiling, reduce the heat to medium-low and let the soup simmer uncovered for 10 minutes. The broth will deepen in color and the flavors will come together.
- Add the tofu. Gently slide in the tofu slices. Simmer for another 5 minutes without stirring too aggressively, tofu breaks apart easily and you want those soft cubes intact.
- Finish and serve. Taste and adjust seasoning if needed. Ladle the soup into bowls and top with freshly sliced green onion. Serve immediately with steamed white rice on the side.
Notes
- Use aged kimchi for the best flavor. Fresh kimchi produces a lighter, less complex broth.
- Don’t skip the kimchi brine. It adds a concentrated tangy flavor that makes the broth taste like it simmered for hours.
- Fish sauce is optional if you want to keep the dish vegetarian. Replace it with an extra splash of soy sauce or a small piece of kombu added to the stock.
- Make it ahead. This stew stores well in the fridge for up to 3 days. The flavor actually improves overnight.
- Freezing tip. If freezing leftovers, remove the tofu first. It changes texture when frozen and thawed. Add fresh tofu when reheating.
- One pot only. No need for extra pans or complicated prep. Everything builds in a single pot from start to finish.
- Serving size. This recipe serves 2 as a main dish with rice. Double the quantities easily if cooking for more people.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (400 g)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 1200 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 60 mg