Spicy Korean Kimchi Stew with Tofu

Ingredients

• 2 cups kimchi chopped
• 1 block firm tofu cubed
• 1 cup shiitake mushrooms sliced
• 1 cup zucchini sliced
• 4 cups vegetable broth
• 1/2 cup kimchi juice
• 2 tablespoons gochujang
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 cloves garlic minced
• 1 teaspoon ginger grated

Instructions

1. 1 Heat sesame oil in a large pot over medium heat. Add minced garlic and grated ginger, sauté until fragrant, about 1 minute.
2. 2 Add chopped kimchi to the pot and stir-fry for about 2-3 minutes to release its flavors.
3. 3 Stir in gochujang and soy sauce, mixing well to coat the kimchi, garlic, and ginger.
4. 4 Pour in the vegetable broth and kimchi juice, bring the mixture to a boil.
5. 5 Add the sliced shiitake mushrooms and zucchini to the pot, reduce the heat to a simmer, and cook for about 10 minutes until the vegetables are tender.
6. 6 Gently add the cubed tofu to the stew, being careful not to break the pieces. Simmer for an additional 5 minutes to warm the tofu through.
7. 7 Taste and adjust seasoning if necessary. You can add more soy sauce for saltiness or gochujang for additional heat.
8. 8 Serve the stew hot, garnished with sliced green onions and a sprinkle of sesame seeds if desired.