[Korean Stew Recipe 🤤] Warming Winter "Glass Noodle" Stew w/ Kimchi & Tofu | Comfort Korean Food

pork

🥗Healthier: chicken

💰Cheaper: tofu

Chicken is leaner, while tofu is plant-based and budget-friendly.

tofu

🥗Healthier: tempeh

💰Cheaper: extra firm tofu

Tempeh offers a nuttier flavor and more protein.

gochugaru

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika can mimic the color and mild heat of gochugaru.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat option.

Fry half an onion and 2 minced cloves of garlic in a pot.

Add water to create a stock base.

Add leftover radish and simmer with the lid on to soften.

Add kimchi and a little bit of salt.

Stir in 2 tablespoons of soy sauce and 2 tablespoons of rice wine vinegar.

Add 2 generous heaps of gochujang and stir to distribute.

Simmer the stew for 15 to 20 minutes.

In the last 5 minutes, add tofu and a handful of chopped green spring onions.

Delicately dunk the tofu into the stew to absorb the liquid.

Add glass noodles and cook until they are al dente.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens