Kimchi Wrapped Tofu Stew (김치말이두부찜)
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A healthy and light Korean stew featuring golden-fried tofu wrapped in well-fermented kimchi, simmered in a flavorful vegetable stock with onions, green onions, and mushrooms. A delicious alternative to pork belly kimchi stew, perfect for a warm family meal.
00:30:00 total
Serves 4
medium
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Ingredients
- tofu - watch the video to see (cut into finger-thick pieces and drained)
- kimchi - watch the video to see (fresh, used to wrap tofu)
- onion - watch the video to see (sliced thickly)
- green onion - watch the video to see (chopped thinly)
- thali mushrooms - watch the video to see (sliced)
- sesame oil - watch the video to see (for frying tofu and green onions)
- vegetable stock - watch the video to see (to pour over tofu rolls)
- seasoning sauce - watch the video to see (added with vegetable stock)
Instructions
- Prepare vegetables and tofu: Slice the onion thickly and chop the green onion thinly. Cut the tofu into finger-thick pieces and drain excess water.
- Fry the tofu: Heat sesame oil in a light pan and fry the tofu pieces until golden brown.
- Wrap tofu with kimchi: Roll the golden tofu pieces with fresh kimchi to form kimchi-wrapped tofu rolls.
- Fry aromatics: Add sesame oil back to the pan and fry the green onions to release flavor, then add the sliced onions and thali mushrooms and fry together.
- Assemble in pot: Place the kimchi-wrapped tofu rolls neatly in a pot with the seam side down to prevent unrolling.
- Add liquids and simmer: Pour the seasoning sauce and vegetable stock around the edge of the pot. Simmer for about 25 minutes until cooked through.
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