Spicy Kimchi Tofu Stew | Food Stuff
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Cooking tools:
- Slotted spoon
- Ladle
- Pot
- Stove
- Mixing bowl
- Serving bowl
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
Ingredients
- Freshly ground black pepper
- 4 cups gently squeezed cabbage kimchi, chopped, plus 1 cup liquid
- 6 large egg yolks
- 2 tablespoons gochujang (Korean hot pepper paste)
- Kosher salt
- 2 tablespoons reduced-sodium soy sauce
- 8 scallions, cut into 1" pieces
- 1 tablespoon toasted sesame oil
- 2 tablespoons toasted sesame seeds
- 1 16-ounce package silken tofu, cut into 1" pieces
- 1 tablespoon vegetable oil
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