Korean Kimchi and Sour Cabbage Stew with Tofu
A warming, umami-rich Korean stew featuring tangy fermented kimchi, sour napa cabbage, and silky tofu simmered in a spicy broth. This korean-inspired soups ready in about 35 minutes pairs chopped kimchi, chopped napa cabbage, cubed firm tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, chopped kimchi
- 3 cups, chopped napa cabbage
- 14 oz, cubed firm tofu
- 4 cups vegetable broth
- 1 tbsp gochugaru (Korean chili flakes)
- 3, minced garlic cloves
- 1 tbsp, grated ginger
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 stalks, sliced green onions
- 1 tsp sugar
Instructions
- Step 1: Heat 1 tbsp sesame oil in a large pot over medium heat. Add 3 minced garlic cloves and 1 tbsp grated ginger, sautéing for 1-2 minutes until fragrant but not browned.
- Step 2: Add 2 cups chopped kimchi and 3 cups chopped napa cabbage to the pot. Stir and cook for 4-5 minutes until cabbage softens and kimchi aroma intensifies.
- Step 3: Pour in 4 cups vegetable broth and stir in 1 tbsp gochugaru, 2 tbsp soy sauce, and 1 tsp sugar. Bring to a boil, then reduce heat to low and simmer for 15 minutes to develop flavors.
- Step 4: Gently add 14 oz cubed firm tofu to the stew and simmer another 5 minutes to heat through without breaking the tofu.
- Step 5: Remove from heat and garnish with 2 sliced green onions before serving hot with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Korean Kimchi and Sour Cabbage Stew with Tofu take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Korean Kimchi and Sour Cabbage Stew with Tofu?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped kimchi from drying out.
Can I substitute ingredients in Korean Kimchi and Sour Cabbage Stew with Tofu?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Korean Kimchi and Sour Cabbage Stew with Tofu for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Korean Kimchi and Sour Cabbage Stew with Tofu?
Korean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
