Hearty and Flavorful Kimchi Tofu and Okara Stew
A Classic Comfort Food! Kimchi Tofu and Okara Stew 🥘
Discover how to make a rich and satisfying Kimchi Tofu and Okara Stew, where well-fermented kimchi meets tender tofu and creamy okara (soybean pulp). It’s a perfect way to use up leftover kimchi and a truly addictive dish that will have you finishing your rice in no time!
Main Ingredients- 1/4 head of well-fermented Napa cabbage kimchi (chopped into bite-sized pieces)
- 2 pouches of store-bought okara (soybean pulp) (approx. 600g)
- 1 block of firm tofu (cut into cubes)
- 200g ground pork
- 1/2 stalk of green onion (thinly sliced)
Seasoning & Others- 1 tsp minced garlic
- 1 Tbsp cooking wine or mirin (to remove pork odor)
- A pinch of black pepper
- 1-2 Tbsp soy sauce for soup (adjust to taste)
- Water or anchovy-kelp broth, as needed (enough to cover the kimchi)
- 1 tsp minced garlic
- 1 Tbsp cooking wine or mirin (to remove pork odor)
- A pinch of black pepper
- 1-2 Tbsp soy sauce for soup (adjust to taste)
- Water or anchovy-kelp broth, as needed (enough to cover the kimchi)
Cooking Instructions
Step 1
Prepare well-fermented Napa cabbage kimchi, the key ingredient for a delicious stew. Chop about 1/4 head into small, bite-sized pieces so it blends well in the stew.
Step 2
Cut the firm tofu into cubes for added tenderness to the stew. It’s best to cut them into manageable pieces so they don’t fall apart while cooking.
Step 3
Get your okara ready – it’s the secret to a creamy and nutty flavor! Using store-bought okara makes preparing this delicious stew super convenient. Open the pouches and set aside.
Step 4
To build a deep flavor base, add the chopped kimchi, ground pork, and sliced green onions to a pot. Season this mixture with minced garlic, cooking wine (or mirin), black pepper, and soy sauce for soup.
Step 5
Sauté the kimchi and pork over medium heat until the pork is fully cooked. This sautéing step allows the flavors of the kimchi and pork to meld together, resulting in a much more delicious stew.
Step 6
Once the kimchi and pork are well sautéed, pour in enough water or anchovy-kelp broth to make the stew hearty. Bring it to a rolling boil over high heat, then add the cubed tofu. Continue to boil vigorously for about 10 minutes, until the tofu floats to the surface. This helps the tofu absorb the flavors.
Step 7
Finally, add the prepared okara to the pot. Resist the urge to stir immediately. Instead, cover the pot and let it sit for 2-3 minutes to allow the okara to cook through without clumping.
Step 8
Remove the lid and gently stir the okara into the stew, ensuring it’s well combined and not clumpy. Taste the broth and adjust the seasoning as needed, adding more soy sauce or a pinch of salt if necessary. Serve hot with a bowl of steamed rice and enjoy!
