A flavorful and hearty Korean stew featuring kimchi, tofu, and a medley of vegetables.
Prepare the vegetables by slicing the onion, zucchini, and green chili peppers. Cut the tofu into cubes.
Use a sharp knife to ensure clean cuts and avoid crushing the vegetables.
In a stew pot, combine the kimchi, water, and gochugaru. Bring to a gentle boil.
Adjust the amount of gochugaru to suit your spice tolerance.
Add the sliced onion, zucchini, and green chili peppers to the pot. Simmer until the vegetables are tender.
Stir occasionally to ensure even cooking of the vegetables.
Stir in the soy sauce and minced garlic. Let the flavors meld for a few minutes.
Taste and adjust the seasoning if necessary.
Gently add the tofu cubes to the stew. Simmer for an additional 5 minutes.
Avoid stirring too vigorously to keep the tofu intact.
Garnish with chopped green onions and serve hot with steamed rice.
Serve immediately for the best taste and texture.
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