Spicy Korean-Style Soft Tofu Stew with Pork and Kimchi

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A bold, spicy stew blending tender pork, soft tofu, and tangy kimchi, simmered in a rich gochujang broth for a warming Korean meal. This Korean recipe, ready in about 35 minutes, pairs pork shoulder, thinly sliced, kimchi, soft tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.

Prep: 10 min Cook: 25 min Serves 4 Korean cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp sesame oil in a medium pot over medium-high heat. Add 8 oz thinly sliced pork shoulder and cook for 4-5 minutes until browned and no longer pink.
  2. Step 2: Stir in 3 minced garlic cloves and 2 tbsp gochujang, cooking for 1 minute until fragrant and the pork is evenly coated with the chili paste.
  3. Step 3: Add 1 cup chopped kimchi, 3 cups vegetable broth, and 1 cup water. Bring mixture to a boil, then reduce heat and simmer for 10 minutes to meld flavors.
  4. Step 4: Cut 14 oz soft tofu into 1-inch cubes and gently fold into the stew. Simmer for an additional 5 minutes until tofu is heated through.
  5. Step 5: Season stew with 2 tbsp soy sauce, 1 tsp salt, and 1/2 tsp black pepper. Remove from heat and garnish with 3 sliced green onions and 1 tsp toasted sesame seeds before serving.

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