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
- Bring the stock to a simmer with turnip, onions, garlic , red pepper and chili paste.
- Add the kimchi and tofu and simmer for 10 more minutes
- Before serving stir in the watercress
- 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
- Slice the cabbage and remove the cores.
- Chop roughly into two inch long pieces , you don’t want it too small.
- Scatter the salt over the cabbage and weight down with a plate. Leave until the cabbage feels softe
- Blend together the chilli , pepper flakes , ginger and garlic.
- Roughly chop the spring onions.
- Wash the cabbage, in a colander under running water for five minutes
- Mix together the chili garlic paste with the cabbage and spring onions
- Put the cabbage into a clean sterilised glass jar , and place a disc of greaseproof paper on top push down firmly.
- It can be used immediately but it is better to wait a week or so.