INGREDIENTS
Kosher salt
1 16-oz. package silken tofu, cut into 1” pieces
1 tablespoon vegetable oil
4 cups gently squeezed cabbage kimchi, chopped, plus 1 cup liquid
2 tablespoons gochujang (Korean hot pepper paste)
8 scallions, cut into 1” pieces
2 tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame oil
Freshly ground black pepper
6 large egg yolks
2 tablespoons toasted sesame seeds
PREPARATION
- Bring a large pot of salted water to a boil. Reduce heat, carefully add tofu, and simmer gently until slightly puffed and firmed up, about 4 minutes. Using a slotted spoon, transfer tofu to a medium bowl.
- Heat vegetable oil in a large heavy pot over medium-high heat. Add kimchi and gochujang and cook, stirring often, until beginning to brown, 5–8 minutes. Add kimchi liquid and 8 cups water. Bring to a boil, reduce heat, and simmer until kimchi is softened and translucent, 35–40 minutes.
- Add scallions, soy sauce, and tofu; simmer gently until tofu has absorbed flavors, 20–25 minutes (tofu will fall apart a little). Add sesame oil; season with salt and pepper. Ladle stew into bowls; top each with an egg yolk and sesame seeds.
NUTRITIONAL INFORMATION
Calories (kcal) 170 Fat (g) 12 Saturated Fat (g) 2.5 Cholesterol (mg) 205 Carbohydrates (g) 7 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 7 Sodium (mg) 560
0 commentaires: