한Korean Pantry

Soups & Stews

Soybean Paste Tofu Stew된장 두부찌개

A hearty tofu stew with pork, rinsed kimchi, soybean paste, chili peppers, and green onion in a creamy rice-water and tofu base.

Soybean Paste Tofu Stew — Korean recipe photo

01

Ingredients

02

Instructions

  1. 1

    Blend the tofu with the rice-rinsing water.

  2. 2

    Cut the pork into pieces. Rinse the kimchi in water to remove the seasoning, then cut it into 3 x 3 cm pieces.

  3. 3

    Stir-fry the pork and kimchi together in a pot. Add the soybean paste strained through a sieve, the blended tofu mixture from step 1, chili powder, Cheongyang chili, and red chili. Bring to a boil, then add the green onion to finish.

Ingredient substitutions

Tofu
Use the closest available tofu texture. The result may be more fragile or firmer than intended.
Pork
Chicken thigh or mushrooms can work, but the flavor changes.
Kimchi
There is no exact substitute. Sauerkraut plus gochugaru can provide acidity and crunch, but the flavor will be different.
Doenjang
Red or awase miso is the closest common substitute, but it is usually sweeter and less pungent.
Green chili pepper
Use a fresh green pepper with a similar heat level.

Nutrition & source

Nutrition per serving

Calories
77.3
Protein
7.5
Carbs
2.4
Fat
4.2
Sodium
124.6

Source: Food Safety Korea / Ministry of Food and Drug Safety

Food Safety Korea / Ministry of Food and Drug Safety Open API — free reuse with author/source attribution, third-party rights may apply.

Source details

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