If you LOVE easy stews and soups as much I do, read on!


You will of course need to obtain a Hello Kitty clay pot or dolsot from your local Asian market. It just doesn’t taste the same without this pot. I found this at my local mart and snapped it up without a thought as to whether it even works with my stove top. Happy to report it works just fine on the electric coils and I believe it works on just about any stove top.


Korean soft tofu stew has always been my #1 dish to order at any Korean restaurant I go to. Hot, bubbling & spicy stew with a side of steaming rice and crispy seaweed just spells COMFORT food to me. Getting this clay pot enabled me to try making it at home and I’ve been making modified versions of this stew ever since.


There are a few basics I keep from stew to stew, but you can easily throw any meat, veggies or seafood you have on hand into the stew. There’s two ways to make this base broth. You can either get powdered dashi stock for quick convenience or buy some dried anchovies and wakame (dried seaweed). The latter doesn’t take that much longer and you can then control the amount of salt in your stew. Remember to remove the anchovies and wakame before adding the rest of the ingredients!


My staples are kimchi (which essentially makes this similar to a kimchi chigae), tofu and shrimp. A dollop of korean hot pepper paste is what makes all the difference in your stew. If you like it extra hot, you can also add dried red pepper flakes.


This stew tastes even better the next day! I usually have soup leftover and reheat it with some rice inside the pot. It makes a wonderful 2nd day porridge. =)


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Tofu stew 순두부찌개
Cook time:
Total time:
Serves: 2
  • 8-12 dried anchovies
  • Dried wakame seaweed (about 3in by 3in piece)
  • Water to fill half the pot
  • 1 Tbs Korean hot pepper paste
  • Half a block of soft/silken tofu
  • 8-12 medium size shrimp
  • 1/2 cup kimchi plus juice from the kimchi container
  • 1 egg
  • Sesame oil
  • Salt to taste
  • Scallion to garnish
  1. Place dried anchovies and wakame in the pot with water filling the pot halfway
  2. Cover, bring to a boil and then simmer for about 5 minutes
  3. Remove the anchovies and wakame (the broth should be a very light yellow now)
  4. Place kimchi, kimchi juice and hot pepper paste into the pot
  5. Heat the stew thoroughly and place the shrimp and tofu in
  6. Cover and let simmer until the shrimp is semi pink and almost done
  7. Crack an egg in, drizzle a little sesame oil and cover again
  8. When the whites of the egg begin to cook, you can turn off the heat and let the residual heat do the rest of the work
  9. Garnish with scallion and serve with rice and toasted seaweed
If you are not adding kimchi and kimchi juice, you will need to add some additional salt (unless you use powdered dashi which is already salty).


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