Some people use kimchi as a condiment, but I suggest you use it as a base for this spicy stew that will rock your taste buds!
Ingredients
16ouncestofu, cubed
4ouncesfresh shiitake mushrooms, sliced
1tablespoonvegetable oil
16ouncesspicy kimchi
2tablespoonsKorean gochujang
8cupswater
2tablespoonssoy sauce
Fresh scallions
Cilantro
Egg yolks
Bean sprouts
Instructions
Bring a medium pot of salted water to a light simmer and add the tofu cubes. Simmer for 4-5 minutes until the tofu is slightly puffed. It should firm up a bit as well. Remove the tofu with a slotted spoon and set aside for later.
In a medium/large skillet, add a drizzle of oil over medium heat. Add sliced mushrooms and cook until they lose their liquid and brown slightly, about 5-6 minutes.
In a large pot, add kimchi and gochujang and cook over medium heat for 5 minutes to combine flavors. Add cooked mushrooms, water, and soy sauce. Bring to a simmer and simmer the stew for 30-40 minutes until the kimchi is translucent and tender.
Add the tofu to the stew near the end of cooking and cook for another few minutes. Keep stew warm until you’re ready to serve it.
Garnish stew with fresh scallions, bean sprouts, cilantro, and an egg yolk.