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Author Notes: Though the list of ingredients may be foreign to some, they're essentially all "pantry" ingredients so this is a staple recipe in our house. The best part? You only need to dirty up one little pot. —Rach Kim
- 1 tablespoon neutral oil (canola, vegetable, avocado)
- 1 tablespoon Korean hot pepper flakes (gochugaru)
- 1/4 cup chopped cabbage kimchi
- 4 cloves garlic, smashed
- 3 to 4 Thai chili peppers (optional)
- 2 cups vegetable stock
- 2 teaspoons Korean hot pepper paste (gochujang)
- 2 teaspoons Korean bean paste (dwenjang)
- 8 ounces silken tofu
- 4 ounces enoki mushrooms (half package)
- 2 scallions, chopped
- 1 egg (room temperature)
- 1 stone pot or heavy-bottom pot
- Heat up the stone pot over medium with oil. Add hot pepper flakes, stirring until oil turns red.
- Add kimchi, garlic, and hot peppers. Stir to coat in oil and let cook for 1 minute.
- Add in stock. Stir in hot pepper paste and bean paste. Bring to a boil.
- Once the kimchi is tender (and slightly translucent), add in the tofu. Break up larger chunks gently with a spoon. Let the stew boil for 10 to 15 minutes to allow flavors to develop and penetrate the tofu.
- Just before serving, top the stew with the enoki mushrooms and scallions. Turn up the heat to bring to a rapid and vigorous boil.
- Bring the pot to the table, still bubbling hot, and crack in the egg.
- Serve family-style with rice and other Korean side dishes (banchan). Stir in the egg gently as you eat.
- This recipe was entered in the contest for Your Best Recipes with Tofu
- This recipe was entered in the contest for The Recipe You're Most Proud Of
- This recipe was entered in the contest for Your Best One-Pot Meal
- This recipe was entered in the contest for Your Best Recipe for When You Want It to Feel Like Fall