This Korean Recipe for Spicy Tofu and Zucchini Stew Is a Nostalgic Classic | F&W Cooks | Food & Wine

Boil hot water in a pot.

Add the anchovy dashi packet to the boiling water and let it simmer for 10 minutes.

Remove the dashi packet from the broth after simmering.

Cut half of the drained tofu into cubes and set aside.

Chop half of a small onion into large chunks.

Slice a zucchini into thick half-moon shapes and set aside.

Finely shred about 2 cups of napa cabbage.

Chop scallions and set aside.

Add joan jong (fermented soybean paste) to the broth and stir until it loosens up.

Add gochujang (red chili paste) to the broth and stir to incorporate.

Add minced ginger and garlic to the broth and stir well.

Add the cubed tofu to the broth.

Add the shredded cabbage to the broth.

Add the zucchini slices to the broth.

Add the onion chunks to the broth.

Turn the heat to medium-high and stir occasionally for a couple of minutes while the vegetables cook.

Cook until the onions are almost translucent and the zucchini is slightly tender but still crisp.

Add the chopped scallions and salt to the pot.

Cook for an additional 2 minutes to soften the scallions before removing from heat.

Plate the stew, ensuring a good mix of vegetables, broth, and tofu.

Serve with a bowl of rice and any kind of kimchi or pickled vegetables.

Finish with a drizzle of sesame oil and a sprinkle of gochugaru.

Equipment Needed

Spice Level:

Dietary

Allergens