Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 300 grams of firm tempeh into 1-inch cubes and marinate them for 15 minutes in a bowl with 1 tablespoon of soy sauce and 0.5 tablespoon of sesame oil.

2. 2

   Heat 1 tablespoon of cooking oil in a large pot or Dutch oven over medium heat, then add 1 thinly sliced medium yellow onion and sauté until softened, about 5 minutes.

3. 3

   Add 4 minced cloves of garlic, 2 cups of roughly chopped aged kimchi, and the marinated tempeh to the pot, stirring well and cooking for 5-7 minutes.

4. 4

   Stir in 2 tablespoons of gochujang, 1 tablespoon of doenjang, and 1 tablespoon of gochugaru, cooking for 2 minutes to toast the spices and pastes.

5. 5

   Pour in 4 cups of vegetable broth, bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 15 minutes, allowing the flavors to meld.

6. 6

   Gently add 1 block (300 grams) of cubed firm tofu and 4 sliced fresh shiitake mushrooms to the stew, stirring carefully to combine without breaking the tofu.

7. 7

   Simmer the stew uncovered for an additional 10 minutes until the tofu is heated through and the mushrooms are tender, adjusting seasoning with remaining soy sauce to taste if needed.

8. 8

   Garnish the finished stew with 2 sliced green onions before serving immediately with steamed rice.