kimchi & silken tofu

stew

HANDS-ON TIME

30 MIN

TOTAL TIME

45 MIN

Serves 4

Kimchi, the spicy, garlicky, pungent Korean condiment, deserves its own spot in your fridge, if it isn’t there already. Just a little stirred into a soup or stew provides a humongous flavor boost. The recipe here is proof. Typically, Koreans prepare this dish with pork, but to make it super easy and fast I just stir in some cubed tofu and call it a day (you could also add some shredded rotisserie chicken). I eat this stew whenever I feel like my body needs a wake-up call; it’s especially effective as a hangover cure.

• 1 (15-ounce) jar kimchi
• 2 tablespoons canola oil
• 1 yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 tablespoons peeled and minced fresh ginger
• Kosher salt
• 2 tablespoons gochujang (Korean red pepper paste) or sriracha
• 1 tablespoon low-sodium soy sauce
• 1 quart low-sodium chicken broth
• 1 (14-ounce) package silken tofu, drained and cut into 1-inch pieces
• 6 scallions, thinly sliced, plus more for sprinkling
• 2 tablespoons unsalted butter (optional)

Drain the kimchi in a colander set over a bowl. Squeeze out and reserve as much of the juice as possible, then finely chop the kimchi.

In a large saucepan, heat the canola oil over medium-high heat. Add the onion, garlic, ginger, and a generous pinch of salt and cook, stirring occasionally, until the onion is softened and lightly browned, about 8 minutes. Add the chopped kimchi, gochujang, and soy sauce and cook, stirring, until hot, about 2 minutes. Add the broth and the reserved kimchi juice and bring just to a boil. Simmer over medium-low heat, stirring occasionally, until the kimchi is softened slightly, about 15 minutes. Stir in the tofu, scallions, and butter (if using), then simmer until the tofu is hot, about 5 minutes longer. Season the stew lightly with salt.

Ladle the stew into bowls, sprinkle with sliced scallions, and serve.

DO IT AHEAD The stew can be refrigerated in an airtight container for up to 3 days. Reheat in a saucepan over medium heat, stirring occasionally, until hot.