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