What could be better on a brisk rainy evening than a hot bowl of spicy kimchi stew? Not much.
16-oz firm tofu, cut into 1” pieces
1 TBSP vegetable oil
4 c gently squeezed cabbage kimchi, chopped, plus 1 cup liquid
2 TBSP gochujang (Korean hot pepper paste)
16 scallions, cut into 1” pieces
2 TBSP reduced-sodium soy sauce
1 TBSP toasted sesame oil
6 large egg yolks
2 TBSP toasted sesame seeds
2 TBSP black sesame seeds
Heat vegetable oil in a large heavy pot over medium-high heat. Add kimchi and gochujang and cook, stirring often, until beginning to brown, 5–8 minutes. Add kimchi liquid and 8 cups water. Bring to a boil, reduce heat, and simmer until kimchi is softened and translucent, 35–40 minutes.
Add scallions, soy sauce, and tofu; simmer gently until tofu has absorbed flavors, 20–25 minutes (tofu will fall apart a little). Add sesame oil; season with salt and pepper.
Ladle stew into bowls; top each with an egg yolk and sesame seeds.