TOFU AND KIMCHI JIGGAE (Korean spicy tofu and kimchi stew, for four)

1 tablespoon vegetable oil

6 scallions, white and pale green parts chopped, dark green parts reserved

4 garlic cloves, sliced

one 1 inch piece of ginger, peeled and finely chopped

4 cups low sodium chicken broth

3 tablespoons gochujang (Korean hot pepper paste)

3 tablespoons soy sauce

1 small daikon, peeled and sliced

½ cup kimchi

¼ block firm silken tofu


1.   Heat oil in a large saucepan over high heat.  Cook white and pale green parts of scallions, garlic and ginger, stirring, until softened and fragrant, about 3 minutes.  Add broth, then whisk in gochujang and soy sauce.  Add daikon and gently simmer until daikon is tender, 15 to 20 minutes. 

2.   Add kimchi and tofu.  Simmer until tofu is heated through.  Carefully divide among bowls.  Thinly slice reserved scallion tops and scatter over.


from Bon Appetit Magazine, January, 2017

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