Kimchi Jalapeno Stew with Tofu and Rice Noodles

Kimchi is one of my favorite Korean side dishes, so when I spotted a kimchi stew recipe on TasteSpotting I knew I had to try it.

Although I strayed from the traditional recipe by adding sliced jalapeno and cilantro, I think they compliment the dish perfectly and add a touch of freshness to help balance the heavy texture and heat.

Kimchi Jalapeno Stew with Tofu and Rice Noodles (adapted from Sandra’s Easy Cooking)

  • 1 cup kimchi
  • 1/2 sliced red onion
  • 3 ounces chopped shiitake mushrooms (optional)
  • 1/2 cup cubed tofu
  • 1 1/2 cups water or vegetable stock
  • 1/2 tablespoon soy sauce
  • 1 teaspoon chili garlic sauce
  • 1 clove minced garlic
  • 1/2 cup cooked rice noodles
  • 1 thinly shaved jalapeno pepper
  • 1 bunch fresh cilantro
  • 1 pinch sugar and salt

In a soup pot, combine the kimchi, onions, mushrooms, tofu and water.  Bring to a boil over medium heat, reduce heat and simmer until mushrooms and onions are cooked.  Add the soy sauce, chili garlic sauce and minced garlic, cover and simmer for approximately 10 minutes.  Remove from heat and season with sugar and salt to taste.

When plating, start with a bed of rice noodles and ladle on a generous amount of kimchi stew.  Garnish with fresh jalapeno and cilantro if desired and enjoy immediately!

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