Korean Tofu Stew

2018-02-07_08-51-28

Nothing better on a cold wintry day that a massive bowl of stew and this Korean tofu dish definitely hits all the spots.

This was made with home-made kimchi – I’ve been making my own kimchi for a few months now after a cookery course at the lovely Inkyung’s Kitchen . Beware it is fairly addictive and  we are very fortunate to have a cellar to store it in as the smell seems to seep out of the most airtight container.

This stew is usually made with some pork belly in it but I think it worked pretty well without.

Korean Soft Tofu Stew

This makes enough for two hungry people

  • Anchovy and Seaweed stock ( made by simmering 5 dried anchovies and a 2inch piece of kombu in 1.5 pints of water for 30 minutes) and leaving to cool. Then strain out the seaweed and anchovy
  • 400g of soft tofu chopped into 1 cm cubs
  • 2 tbsp of gocuchang chili paste
  • 2tbsp of korean red pepper flakes
  • 2 large spring onions – finely chopped
  •  1 clove of garlic  – finely chopped
  • 2 medium turnips – finely sliced
  • 2 cups of kimchi (recipe below)
  • 2 handfuls of watercress
  1. Bring the stock to a simmer with turnip, onions, garlic , red pepper and chili paste.
  2. Add the kimchi and tofu and simmer for 10 more minutes
  3. Before serving stir in the watercress

 

Kimchi Recipe

  • 1 large chinese cabbage
  • 1 fresh red chili
  • 4 tbsp of red pepper flakes
  • 1 thumb of ginger
  • 5 spring onions
  • 5 cloves of garlic
  • 1/2 cup of salt
  1. Slice the cabbage and remove the cores.
  2. Chop roughly into two inch long pieces , you don’t want it too small.
  3. Scatter the salt over the cabbage and weight down with a plate. Leave until the cabbage feels softe
  4. Blend together the chilli , pepper flakes , ginger and garlic.
  5. Roughly chop the spring onions.
  6. Wash the cabbage, in a colander  under running water for five minutes
  7. Mix together the chili garlic paste with the cabbage and spring onions
  8. Put the cabbage into a clean sterilised glass jar , and place a disc of greaseproof paper on top push down firmly.
  9. It can be used immediately but it is better to wait a week or so.

 

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