Ingredients with Measurements:
- 1 block of firm tofu, cubed
- 2 cups of dongchimi (Korean radish water kimchi)
- 1/2 onion, sliced
- 3 cloves of garlic, minced
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 2 cups of water
- Salt and pepper to taste
- Chopped scallions for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. In a pot, add the dongchimi, onion, garlic, gochugaru, soy sauce, sesame oil, and water. Bring to a boil over medium-high heat.
2. Once boiling, reduce the heat to medium-low and let it simmer for 10 minutes.
3. Add the cubed tofu and let it cook for another 5 minutes.
4. Season with salt and pepper to taste.
5. Serve hot and garnish with chopped scallions.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for boiling
- Medium-low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 105
- Fat: 7g
- Carbohydrates: 5g
- Protein: 7g
Substitutions for ingredients:
- Firm tofu can be substituted with any type of tofu.
- Dongchimi can be substituted with any type of kimchi.
Variations:
- Add other vegetables such as mushrooms, zucchini, or carrots.
- Add protein such as chicken, beef, or shrimp.
Tips and tricks:
- If you prefer a spicier stew, add more gochugaru.
- Make sure to cube the tofu into bite-sized pieces for easy eating.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a side of rice.
Garnishes:
- Chopped scallions
Pairings:
- Serve with a side of rice and a side of kimchi.
Suggested side dishes:
- Kimchi
- Steamed rice
Troubleshooting advice:
- If the stew is too spicy, add more water to dilute the spiciness.
Food safety advice:
- Make sure to cook the stew until the tofu is heated through.
Food history:
- Dongchimi is a traditional Korean radish water kimchi that is typically eaten during the winter months.
Flavor profiles:
- Tangy, spicy, and savory
Serving suggestions:
- Serve hot as a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean