Spicy and Refreshing ‘Kimchi and Pumpkin Soft Tofu Stew’ Recipe
Spicy and Refreshing ‘Kimchi and Pumpkin Soft Tofu Stew’ Recipe
The Ultimate Kimchi and Pumpkin Soft Tofu Stew Recipe
Let’s make a deliciously spicy and refreshing Kimchi Soft Tofu Stew! This recipe adds the natural sweetness of pumpkin for an even richer flavor. It’s designed to be easy for beginners, with detailed steps and helpful tips.
Stew Ingredients- 1 package soft tofu (approx. 300-350g)
- 1/2 zucchini or Korean pumpkin (approx. 150-200g)
- 1 stalk green onion, about 20cm long
- 1 cup well-fermented kimchi, finely chopped
- 500ml water (anchovy-kelp broth or rice water recommended)
- 1/2 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 1 tsp salted shrimp (for seasoning)
- 1 Tbsp tuna extract or soy sauce (for umami)
- A little cooking oil or perilla oil (for stir-frying kimchi)
Cooking Instructions
Step 1
First, wash the zucchini or pumpkin thoroughly. You can leave the skin on. Slice it thinly into half-moon shapes or strips, about 0.5cm thick. If the pieces are too thick, they will take longer to cook.
Step 2
Prepare the green onion by cutting it into 20cm lengths. Chop it into large diagonal pieces or bite-sized segments. This will be added at the end for a fresh, invigorating flavor.
Step 3
Gently cut the soft tofu into 2-3 manageable pieces that will fit nicely in the stew pot. Using chopsticks or a spoon to break it apart softly will help maintain its shape.
Step 4
This is the crucial step for a deep flavor! Heat a pot over medium heat and add a little cooking oil (or perilla oil). Add the chopped kimchi, 1 Tbsp gochugaru, 1/2 Tbsp minced garlic, and 1 Tbsp tuna extract (or soy sauce). Stir-fry the kimchi until it becomes tender and fragrant. Be careful not to burn the kimchi, as this can result in a bitter taste.
Step 5
Once the kimchi is nicely stir-fried, pour in 500ml of water (or broth/rice water) and add 1 tsp of salted shrimp to season the broth. Salted shrimp adds a wonderful depth of flavor, so it’s highly recommended. Bring the stew to a boil over high heat.
Step 6
When the stew starts to boil vigorously, add the thinly sliced pumpkin. Continue to boil for about 3-5 minutes, or until the pumpkin becomes slightly translucent. It’s important not to overcook the pumpkin, so it retains a slight bite.
Step 7
When the pumpkin is almost cooked, gently add the prepared soft tofu. Soft tofu can become mushy if boiled for too long, so reduce the heat to medium-low after adding it and simmer for just 2-3 more minutes.
Step 8
Finally, add the large pieces of green onion and let it simmer for another moment. The refreshing aroma of the green onions will infuse the broth, enhancing the stew’s overall flavor. Taste and adjust seasoning with salt or more salted shrimp if needed.
Step 9
Your delicious ‘Kimchi and Pumpkin Soft Tofu Stew’ is now ready! Enjoy this hearty and satisfying meal with a bowl of hot rice. Savor the refreshing yet spicy broth!
