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 cup kimchi juice
• 2 tablespoons gochujang
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated

Method

1. 01
   Heat sesame oil in a large pot over medium heat. Add minced garlic and grated ginger, sauté until fragrant, about 1 minute.
2. 02
   Add chopped kimchi to the pot and stir-fry for about 2-3 minutes to release its flavors.
3. 03
   Stir in gochujang and soy sauce, mixing well to coat the kimchi, garlic, and ginger.
4. 04
   Pour in the vegetable broth and kimchi juice, bring the mixture to a boil.
5. 05
   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. 06
   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. 07
   Taste and adjust seasoning if necessary. You can add more soy sauce for saltiness or gochujang for additional heat.
8. 08
   Serve the stew hot, garnished with sliced green onions and a sprinkle of sesame seeds if desired.