Hearty and Savory Tofu Bean Paste Stew
Hearty and Savory Tofu Bean Paste Stew
Super Simple! Clear and Refreshing Tofu Bean Paste Stew Golden Recipe
This clear bean paste stew recipe, made with minimal ingredients, offers a deep flavor by harmonizing the nuttiness of tofu and the refreshing taste of kimchi. It’s perfect for enjoying with a bowl of rice!
Main Ingredients- 2 blocks (300g each) Tofu
- 10g Dried Anchovies (for broth)
- 200g Well-fermented Kimchi
- 600ml Water
Seasoning Ingredients- 1 Tbsp Soy Sauce (Korean traditional, ‘Jip-ganjang’)
- 1 tsp Salt (adjust to taste)
- 2 Tbsp Perilla Oil
- 1 Tbsp Soy Sauce (Korean traditional, ‘Jip-ganjang’)
- 1 tsp Salt (adjust to taste)
- 2 Tbsp Perilla Oil
Cooking Instructions
Step 1
First, prepare the tofu, well-fermented kimchi, and anchovies for broth, which are key to the stew’s flavor. If you don’t have anchovies, you can use 1.5 pieces of commercial anchovy-kelp broth bouillon or prepare your own anchovy-kelp broth.
Step 2
Lightly rinse the kimchi to remove excess seasoning. Then, soak it in 150ml of clean water for about 10 minutes. This step softens the kimchi and mellows its acidity.
Step 3
Drain the tofu slightly if needed, or wrap it in a cheesecloth to squeeze out water. Mash the tofu finely using your hands or a tool. The key to a smooth texture is to mash it as thoroughly as possible, ensuring no large lumps remain.
Step 4
Drain the soaked kimchi well, then finely chop it into bite-sized pieces (about 1cm wide). Chopping it too coarsely will increase the cooking time.
Step 5
All the ingredients for the bean paste stew are now prepped. Isn’t it simple?
Step 6
Heat a pot over medium heat and add 2 tablespoons of perilla oil.
Step 7
Add the prepared anchovies and chopped kimchi to the pot. Sauté over medium heat for about 5 minutes. This process removes any fishy smell from the anchovies and enhances the kimchi’s aroma.
Step 8
Continue to stir-fry until the moisture from the kimchi evaporates and the ingredients meld together. The kimchi should become slightly translucent and release a nutty aroma.
Step 9
Once the kimchi is well-fried and most of the moisture has evaporated, pour in 150ml of the remaining water, cover with a lid, and simmer over low heat for about 5 minutes.
Step 10
This step further softens the kimchi and extracts its umami into the broth. When the liquid is reduced to a simmer, add another 150ml of water and continue to simmer uncovered over medium heat until the liquid is again reduced to a simmer. (Adding too much water at the beginning will prolong the kimchi cooking time, so dividing the water helps save time.)
Step 11
When the kimchi is tender and the broth is simmering, pour in the remaining 300ml of water and bring it to a boil. Once boiling, add the finely mashed tofu and gently stir to dissolve it without clumping.
Step 12
Bring the stew to a boil over high heat, then reduce the heat to medium once it boils and let it simmer gently.
Step 13
Season the stew with 1 tablespoon of ‘Jip-ganjang’ (Korean traditional soy sauce). The savory depth of this soy sauce enhances the stew’s flavor.
Step 14
After tasting with ‘Jip-ganjang’, if it’s still not salty enough, add 1 teaspoon of salt to adjust the seasoning. You can adjust the amount of salt according to your preference.
Step 15
Once seasoned, let the stew bubble gently one last time until it boils again. Your delicious tofu bean paste stew is now complete.
Step 16
For an even richer flavor, let the stew rest for about 5 minutes after cooking before serving. This allows the flavors to meld beautifully. Enjoy this hearty meal with a bowl of warm rice!
