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Give Me Umami

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About two years ago I came across a recipe for Spicy Kimchi Tofu Stew in my beloved Bon Appetit. KDD and I had planned to make this detoxifying stew to cure any upcoming hangover Sunday, but some time between then and when I moved to Napa we must have become responsible adults because we were never hungover enough to make this stew. Or maybe we just kept forgetting – also a sign of getting older. In any case, I finally found an opportunity to make this savory stew last week. And although it wasn’t to cure any particular hangover, it did feel extremely detoxifying after a week of too much wine and rich food.

There are two key ingredients in this stew that give it umami: gochujang and kimchi. I had purchased a little jar of gochujang when I was doing the BA Food Lovers Cleanse last month, and I had just enough leftover for this recipe. As for the kimchi, my pickling guru – who shall be known as Canuck from this point forth – had given me half a quart of some kimchi that he made at home. I’m not exactly sure how he made it, but I know it involved fish sauce and cabbage. If you don’t have the time or equipment to make kimchi at home (or you don’t have a pickling guru to “lend” you some), you can find it at Whole Foods or any Asian market, along with the gochujang.

Reid's homemade kimchi

Canuck’s homemade kimchi

Spicy Kimchi Tofu Stew (serves 4)

    • Kosher salt
    • 1 16-oz. package silken tofu, cut into 1” cubes
    • 1 TB vegetable oil
    • 2 cups kimchi, including liquid
    • 1 ½ TB gochujang 
    • 6 scallions, cut into 1” pieces
    • 2 tablespoons reduced-sodium soy sauce
    • 1 tablespoon toasted sesame oil
    • Freshly ground black pepper
    • 4 large egg yolks

Bring a large pot of salted water to a boil. Reduce heat, then carefully add tofu and simmer gently until slightly puffed and firmed up – about 5 minutes. Using a slotted spoon, transfer tofu to a medium bowl and set aside.

Heat the vegetable oil in a large heavy pot over medium-high heat. Add the kimchi and gochujang and cook, stirring often, for 7 minutes. Add kimchi liquid and 8 cups of water. Bring to a boil, then reduce heat and simmer until kimchi is softened and translucent – about 40 minutes.

Add scallions, soy sauce, and tofu; simmer gently until tofu has absorbed flavors, about 20 minutes. Add sesame oil and season with pepper (the stew will already be salty so there is no need to add more). Ladle stew into bowls and top each with an egg yolk.

IMG_4869

I served this spicy soup to my pescatarian friend and her fiancé (who eats meat, and was actually able to recognize the fish sauce in the kimchi) and they both loved it. While very spicy, it’s not a burn-your-tongue spice but more of an addicting umami spice. The egg yolk does lighten it up a bit and add a touch of creaminess. Having Canuck’s homemade kimchi in my possession certainly gave me a reason to finally make this soup, but it also elevated the dish and added depth of flavor. So much so, that I am considering making my own batch of kimchi at some point! Let’s just hope I don’t push it off for two years like I did with this stew.

About Kelsey

Kelsey is a food and wine lover residing in Napa, California, where she does marketing for a boutique wine collective. She previously lived in San Francisco for over six years, where her blogging journey began. She loves to cook seasonal meals and experiment with new wine pairings. She has been drinking and learning about wine with her father since she was 14, and cooking in the kitchen with her mother since she was 6. Both of her parents taught her well about seasoning and flavors, and she continues to learn more with every meal that is made.

One response »

  1. Gotta try!!!

    Reply

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