Winter kimchi stew



Step 1

Bring a large pot of salted water to a boil. Add tofu cubes and simmer until firm and puffed, about 3 to 4 minutes. Using a slotted spoon, carefully remove tofu from pot and drain on a paper towel–lined plate. Empty pot.

Step 2

Return pot to stove and pour in vegetable oil. Heat over medium-high, and add garlic, ginger, and light green and white parts of scallions. Cook, stirring, until softened, 1 to 2 minutes. Stir in chopped kimchi, gochujang, and gochugaru and cook, stirring often, until ingredients begin to brown, 5 to 8 minutes.

Step 3

Add 8 cups water and reserved kimchi liquid to pot and bring to a boil. Reduce heat and simmer for 35 minutes, until kimchi is translucent and broth is a rich red color. Taste and add salt as needed.

Step 4

While stew simmers, spiralize the beet, carrot, and turnip into noodles, using the crude shredding blade.

Step 5

Add soy sauce and tofu to the soup and simmer for 10 minutes. Stir in the vegetable noodles and simmer until the noodles are cooked through but still firm, 3 to 4 minutes.

Step 6

Divide soup between bowls and garnish with scallion greens, sesame oil, and sesame seeds.