One-Pot Spicy Korean Tofu Stew with Kimchi
A warming, spicy stew combining soft tofu and fermented kimchi, simmered with savory gochujang and garlic for a comforting Korean classic. This korean-inspired soups (vegetarian) ready in about 30 minutes pairs soft tofu, chopped kimchi, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 3, 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
- 14 oz soft tofu
- 1 cup, chopped kimchi
- 3 cups vegetable broth
- 2 tbsp gochujang (Korean chili paste)
- 4, minced garlic cloves
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 2, sliced green onions
- 1 tsp sugar
- 1/2 tsp dried chili flakes
- 1/2 cup water
- 1 (optional) egg
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp sesame oil in a medium pot over medium heat. Add 4 minced garlic cloves and sauté for 1-2 minutes until fragrant but not browned.
- Step 2: Stir in 2 tbsp gochujang, 1 tbsp soy sauce, 1 tsp sugar, and 1/2 tsp dried chili flakes; cook for 1 minute to enhance the flavors.
- Step 3: Add 1 cup chopped kimchi and sauté for 3 minutes until the kimchi softens and releases aroma.
- Step 4: Pour in 3 cups vegetable broth and 1/2 cup water, bring to a boil.
- Step 5: Gently add 14 oz soft tofu, breaking it into large chunks, and simmer for 10 minutes over low heat for flavors to meld.
- Step 6: If desired, crack 1 egg into the stew and cover for 2 minutes until the egg white is set but the yolk remains runny.
- Step 7: Remove from heat and garnish with 2 sliced green onions before serving hot with steamed rice.
Frequently asked questions
How long does One-Pot Spicy Korean Tofu Stew with Kimchi take to make?
Total time is about 30 minutes (10 min prep + 20 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 One-Pot Spicy Korean Tofu Stew with Kimchi?
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 soft tofu from drying out.
Can I substitute ingredients in One-Pot Spicy Korean Tofu Stew with Kimchi?
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 One-Pot Spicy Korean Tofu Stew with Kimchi for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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.
Is One-Pot Spicy Korean Tofu Stew with Kimchi vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
