Korean Tofu Kimchi Stew

• 14 oz silken tofu
• 1.5 cup napa kimchi
• 1 tbsp gochugaru
• 1 tbsp gochujang paste
• 3 clove garlic
• 1/2 medium yellow onion
• 1 cup shiitake mushrooms
• 3 cup vegetable broth
• 1 tbsp toasted sesame oil
• 2 green onion

Instructions

1. 1

   Heat the sesame oil in a pot and saute the chopped kimchi, sliced onion, and minced garlic for 5 minutes.

2. 2

   Stir in the gochugaru and gochujang, letting the paste toast for 1 minute to deepen the color.

3. 3

   Pour in the vegetable broth and sliced shiitake mushrooms and bring to a boil.

4. 4

   Simmer for 12 minutes so the flavors meld and the broth turns rich and red.

5. 5

   Spoon the silken tofu into the stew in large chunks and simmer gently for 5 minutes.

6. 6

   Taste and adjust with a splash of kimchi brine for extra tang.

7. 7

   Top with sliced green onion and serve bubbling with rice.