This spicy kimchi stew is bold, warming, and deeply satisfying, built around slow simmering and layered flavor. Kimchi forms the backbone of the broth, bringing heat and tang that settle as it cooks. Tofu absorbs the seasoning gently, adding softness and balance. Vegetables round everything out, making the stew hearty without heaviness. It’s a dish meant to be eaten hot and unhurried. Comforting, lively, and grounded in everyday cooking.
Spicy Kimchi Stew
Spicy kimchi stew with tofu and vegetables made with simple ingredients for a warm, comforting vegetarian dish.
Ingredients
Equipment
small soup pot
Cooking Instructions
- Heat oil in a pot over medium heat.
- Add onion and cook until softened, about 4-5 minutes.
- Stir in garlic and gochujang and cook for 30 seconds until fragrant.
- Add chopped kimchi and cook for 5 minutes, stirring occasionally.
- Pour in vegetable broth and bring to a gentle simmer.
- Add tofu, mushrooms, zucchini, and soy sauce.
- Simmer for 20 minutes until vegetables are tender and flavors are well combined.
- Season with black pepper and serve hot, garnished with spring onions.
Nutrition
Notes
Use vegetarian kimchi to keep the dish meat-free.
Add more broth if a thinner stew is preferred.
Serve hot with rice if desired.