Stir in the kimchi and kimchi juice and cook for about 1 minute, stirring up any brown bits in the pot. Add the stock, soy sauce, gochujang and sugar. 3.

3. Add the kimchi and tofu. Return the liquid to a boil, lower the heat, and cover the pot. Simmer for 10 minutes or until the carrots are tender. 4. Taste for seasoning, and add salt, if you like.

Welcome to Never Fail, a weekly column where we wax poetic about the recipes that never, ever let us down. Wednesday at 7 p.m. is hard enough even when I do have an idea of what’s for dinner ...

2 cups kimchi, chopped into bite-size pieces 1 quart low sodium stock (any will work) 1 package of soft or “silken” tofu 1 tablespoon white or red wine vinegar 1 tablespoon liquid aminos or ...

In the video, Gaines’ mom, Nan, shares that her soup is made with simple ingredients: kimchi, tofu, hot chili pepper, broth powder, and hot chili pepper bean paste.

Mix in 2½ cups drained ripe kimchi (about 1 lb.), chopped into bite-size pieces (along with any clinging juices), then 1 (heaping) Tbsp. gochujang (Korean hot pepper paste).

Some sauté the kimchi first in sesame oil; some add ginger, garlic and kimchi juice; some cook the soup in water, others in anchovy stock. Some use bacon, pork belly, shoulder, or like Kim's ...

The recipe can be customized with ingredients like pork, spam, or tofu for a heartier meal, but the basics are straightforward and can be prepared in just 15 minutes.

Tang-Guk (Beef and Radish Soup) Active time: 45 mins; Total time: 1 hour 10 mins 4-6 servings; about 2 quarts Storage Notes: Refrigerate leftovers for up to 5 days. Where to Buy: Korean soup soy ...

In west Mesa, nestled across from the bustling H Mart grocery store, lies The Stone Korean Tofu House, a restaurant that has quickly become a favorite among locals and international visitors alike ...