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 ...

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.

250 grams of ripe or aged Kimchi — 1 tablespoon of minced garlic — a pinch of red pepper flakes — 1 large green onion — 4 teaspoons of perilla oil — 1/2 a block of tofu ...

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 ...

Stir in the kimchi, sesame oil, soy sauce and sugar and cook until the kimchi is softened and wilted, 4 to 5 minutes. Remove from heat.

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.

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).

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.

The dish I made was a very loose merging of Maangchi’s kimchi soup (kimchi-guk) and Hooni Kim’s kimchi jjigae, which I got from his great new cookbook, “ My Korea ” (W.W. Norton & Company ...