Soft Tofu Kimchi Stew (Kimchi Sundubu)

Ingredients

• 3/4 cup kimchi
• 2 cups water
• 1 tbsp gochujang (Korean chili paste)(optional)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 14 oz soft tofu (sundubu)
• 2 tbsp scallions
• 1 tsp sesame seeds(optional)

Instructions

1. 1

   Prep (10 minutes): Chop the kimchi into bite-size pieces and slice the scallions. Drain nothing—use the kimchi and some of its juice.

2. 2

   Start the stew (5 minutes): In a pot over medium heat, combine water, kimchi, gochujang (if using), and soy sauce. Simmer gently until fragrant, about 5 minutes.

3. 3

   Simmer and add tofu (15 minutes total cook time): Reduce heat to medium-low. Gently add the soft tofu in large chunks. Simmer gently (do not boil hard) until silky and heated through, about 10–15 minutes.

4. 4

   Finish and serve (within remaining time): Turn off heat, drizzle in sesame oil, and top with scallions and sesame seeds (if using). Serve immediately.