Korean · Dinner
Spicy Napa Cabbage Stew
A Korean stew of soft tofu and napa cabbage simmered in a gochugaru-spiked vegetable broth with doenjang, garlic, and scallion, finished with sesame oil. Sweet cabbage ribs and silky tofu sit in a thin, fiery-red broth. Served hot over steamed rice as a weeknight one-pot meal.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
248Calories
15.8gProtein
11.6gFat
22.4gCarbs
8.9gSugar
6.8gFiber
1580mgSodium
0mgChol
2.1gSat Fat
890mgPotassium
310mgCalcium
4.2mgIron
0mcgVitamin B12
42mgVitamin C
vegan
vegetarian
gluten-free-adaptable
low-carb
low-calorie
high-fiber
spice-route
thirty-min-meals
hidden-gems
vegan
low-calorie
Instructions
1
Prep
Cut the soft tofu into 1-inch cubes, slice the napa cabbage into 2-inch pieces, thinly slice the onion and zucchini, mince the garlic, and slice the scallion.
2
Bloom
In a small pot over medium heat, stir the gochugaru and doenjang into 1 tablespoon of the vegetable stock for about 30 seconds until the paste loosens and turns a deep red.
3
Simmer
Add the remaining vegetable stock, onion, and garlic to the pot; bring to a boil over medium-high heat, then reduce to medium and simmer 5 minutes until the onion softens.
4
Simmer
Add the napa cabbage and zucchini to the pot; simmer over medium heat 8 minutes until the cabbage ribs turn glassy and bend easily with a spoon.
5
Simmer
Slide in the tofu cubes and soy sauce; simmer gently over medium-low heat 5 minutes until the tofu is heated through and the broth reduces slightly.
6
Finish
Stir in the sesame oil and half the scallion; taste and check for clear chile heat without bitterness.
7
Plate
Ladle the stew into a deep bowl, scatter the remaining scallion on top, and serve immediately alongside steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g soft tofu
- 4 cupsabout 150g napa cabbage
- 2 cup480ml vegetable stock
- 2 tbsp2 tbsp gochugaru
- 2 tbsp2 tbsp doenjang
- 4 cloves4 cloves garlic
- 22 scallion
- 1 tsp1 tsp soy sauce
- 1 tsp1 tsp sesame oil
- 11 onion
- 1/2 cupabout 30g zucchini
