Soft Tofu Stew with Aged Kimchi

Soft tofu steeps in a sesame-slick broth of aged napa kimchi, gochugaru, and ginger until the stew turns fiery and mellow. As Brine Before the Mountain Frost remembers, kimjang week once filled courtyards with salt-brined cabbage before the freeze.

Serves 2

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Ingredients

• 1 lb silken soft tofu
• 1.5 cups aged napa kimchi
• 4 garlic cloves
• 1 tbsp fresh ginger
• 4 scallions
• 2 tbsp gochugaru
• 1 tbsp fish sauce
• 1 tbsp toasted sesame oil
• 2 cups water
• 2 cups cooked short-grain rice

Instructions

1. 1Mince the garlic and ginger, slice the scallions, and roughly chop the kimchi.
2. 2In a pot over medium heat, warm the sesame oil, add garlic, ginger, kimchi, and gochugaru, and sauté for 4 minutes.
3. 3Pour in the water and fish sauce, bring to a gentle boil, then add the soft tofu in large chunks and simmer uncovered for 8 minutes.
4. 4Stir in half the scallions, adjust seasoning with additional fish sauce if needed, and serve immediately over warm rice with remaining scallions sprinkled on top.