Korean Tofu Stew

At Ashley’s request, I made my first attempt at home-cooked Korean dish. This recipe is easy and the stew is very tasty! Tofu and mushroom are the two favorite ingredients in our home-cooked meals. Soupy, and spicy; this makes a very hearty dinner with steamed rice. There will be many more Korean dish attempts in my kitchen going forward…

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes


  • 2 packages of silken tofu, cut into large cubes
  • 2 boneless, skinless chicken thigh, diced
  • 1 package of shitake mushrooms, sliced thinly
  • 1 package of shimeji mushrooms
  • 1 cup thinly sliced kimchi
  • 1/4 cup chopped green onions
  • 1 Tbsp sesame oil
  • 2 tsp minced garlic
  • 1/8 tsp chilli pepper flakes
  • 1/2 tsp salt
  • 2 cups chicken broth or anchovy broth
  • pinch of black pepper
  • 2 eggs (optional)


  1. Heat sesame oil in dutch oven over medium high heat. Add minced garlic and stir for a minute until fragrant.
  2. Add the kimchi, chicken, mushrooms, chilli pepper flakes. Stir fry until the meat is almost cooked and kimchi is soft, about 5 minutes.
  3. Add the chicken broth. Bring to a boil and continue to boil for another 5 minutes
  4. Add the soft tofu. Stir in the salt to taste and black pepper.
  5. Cover and simmer for another 5 minutes until tofu is heated through.
  6. Add the chopped green onions just before turning off heat.
  7. Crack the eggs into the stew if desired while it is still hot.
  8. Serve hot with steam rice.

Print This Post Print This Post

No Comments

Leave a Comment

%d bloggers like this: