Kimchi & Silken Tofu Stew

1. Prepare Kimchi

Drain the kimchi through a colander, reserving the juice. Then, chop the kimchi into bite-sized pieces and set both the chopped kimchi and juice aside.

2. Sauté Aromatics

In a large saucepan, heat the canola oil over medium heat. Add the finely chopped onion, minced garlic, and fresh ginger, along with a pinch of kosher salt. Cook these ingredients for about 8 minutes, stirring frequently, until the onions are soft and lightly browned.

3. Add Kimchi and Condiments

Add the chopped kimchi to the saucepan, along with the gochujang or sriracha and soy sauce. Stir everything together and let it cook for about 2 minutes, allowing the flavors to meld.

4. Pour in Broth

Pour in the chicken broth and the reserved kimchi juice, then bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer and let it cook for about 15 minutes, allowing the flavors to deepen.

5. Add Tofu and Scallions

Gently stir in the silken tofu pieces, sliced scallions, and unsalted butter if you choose to use it. Let the stew simmer for an additional 5 minutes, just enough to heat the tofu through without breaking it apart.

6. Season and Serve

Taste the stew and season with additional salt if needed. Ladle the stew into bowls and sprinkle a few more sliced scallions on top for garnish. Serve hot.