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.
This recipe was inspired by a recipe I found in Bon Appetite. I used chicken sausage, added a bay lead and paprika to give it a bit more flavor.
2 TBSP olive oil
1 lb sausage
1 large onion, thinly sliced
4 garlic cloves, finely chopped
6 sprig thyme
1 bay leaf
2 15-ounce cans cannellini beans, rinsed
4 c chicken broth
Salt and pepper
10 c baby spinach
1 TBSP smoked paprika
Heat 1 TBSP oil in a large pot over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate.
Reduce heat to medium. Heat remaining 1 TBSP oil in same skillet. Add onion, garlic, bay leaf, paprika and thyme. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes.
Slice chorizo and fold into stew. Remove bay leaf. Serve.