Korean tofu stew

The secret to this Korean tofu stew? Homemade anchovy stock. Simmer with kelp for a deep, savoury base that adds a depth of flavour to every mouthful.

Credit: Jiwon Kim

• serves

  4

• prep

  5 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 1 tbsp vegetable oil
• ½ brown onion, finely chopped
• 3 garlic cloves, roughly chopped
• 100 g fatty pork mince
• 1 tbsp coarse, mild Korean chilli flakes
• 150 g kimchi
• 500-700 ml prepared anchovy stock
• ½ tsp sugar
• 300 g silken tofu
• 1 tsp sesame oil
• 1 egg
• 2 spring onions, sliced, to serve
• Cooked rice, to serve

For the anchovy stock

• 15 dried Korean anchovies (see Note)
• 1 piece kelp

Standing time: 20 minutes 

Instructions

1. To make the anchovy stock, prepare the anchovies by gently pinching and discarding the black stomach lining of each fish with your fingers, then discard. (For a clean, umami-rich broth, don’t skip this key step of removing the blackened stomachs of each anchovy, to reduce bitterness). Heat the prepared anchovies in a small saucepan over medium heat to lightly toast, then turn off the heat. Add 3 cups (750 ml) water to the pan and allow to stand for 20 minutes. Add the kelp and bring to a light simmer. Simmer for 10 minutes, then remove from the heat and strain the stock. Discard the solids and return the anchovy stock to a cleaned pan.
2. Bring the anchovy stock back to a light simmer. Heat a second heavy-based saucepan over medium heat, then add the vegetable oil, onion and garlic. Fry for 1 minute, or until fragrant. Add the pork mince and fry until lightly browned. Add some of the chilli flakes (reserve the rest for later!), followed by the kimchi. Stir to combine, then add 1 cup anchovy stock and bring to a simmer. Season to taste with salt and sugar. Add more anchovy stock if you prefer a thinner stew. Add the silken tofu to the pan and lightly stir to break it apart.
3. Sprinkle the stew with the remaining chilli flakes and drizzle with the sesame oil. Crack an egg into the centre of the soup, then remove from the heat.
4. Sprinkle the Korean tofu stew with the spring onion and serve with the cooked rice.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.