Alex Lau
If gochujang hasn’t made it to your pantry yet, this stew recipe would also work with virtually any miso.
Recipe information
Yield
4 servings
Ingredients
1 tablespoon vegetable oil
6 scallions, white and pale-green parts chopped, dark-green parts reserved
4 garlic cloves, sliced
1 1-inch piece ginger, peeled, finely chopped
4 cups low-sodium chicken broth
3 tablespoons gochujang (Korean hot pepper paste)
3 tablespoons soy sauce
1 small daikon, peeled, sliced
½ cup kimchi
¼ block firm silken tofu
Preparation
Step 1
Heat oil in a large saucepan over high. Cook white and pale-green parts of scallions, garlic, and ginger, stirring often, until softened and fragrant, about 3 minutes. Add broth, then whisk in gochujang and soy sauce. Add daikon and gently simmer until daikon is tender, 15–20 minutes.
Step 2
Add kimchi and tofu. Simmer until tofu is heated through. Carefully divide among bowls. Thinly slice reserved scallion tops and scatter over.
