This was a pleasantly easy and healthy weeknight meal with few dishes! I’ll make it again for sure. I agree with other reviewers that it needs at least 1 full package of silken tofu, and could take 2.
Anonymous
California
1/19/2024
Like many reviewers here, I love this recipe as is. Currently, I double the broth and tofu. I add bok choy, mushrooms, and anything else I have on hand.
KMo
Oakland, Ca
8/29/2023
Very delicious and easy! I modified the recipe by adding a handful of mushrooms in with the aromatics, and two full packages of silken tofu. I also added bok choy and an egg at the end of cooking to serve. I have never cooked with daikon before but it's delicious. This recipe has a lot of protein but is quite light and warming. I'll definitely make again!
melissa
los angeles, ca
9/16/2022
This was delicious. I added a little bit of thin noodles to it since I had them and it was perfect. Super easy!
JessJ
San Francisco, CA
1/12/2022
Is there a substitute ingredient for the gochujang? I cannot eat spicy food because of stomach problem. I love to try to cook the kimchi stew with tofu.Thank you,Mary Ann
Mary Ann
Edmonton, Canada
11/1/2021
didn't have gochujang so used sambal, still turned out great and it's super quick and easy
Anonymous
Maryland
9/15/2021
This was so good! It’s also super easy - the newbiest of newbie chefs could make this. I sautéed my aromatics for a few minutes in sesame oil instead of veggie oil. I also added the gochujang and daikon at this stage as well as some mushrooms, then added the broth. I doubled the kimchi and the tofu and served with udon and bok choy - super filling and super delicious! Feel free to go heavy on the gochujang and soy sauce, I think this recipe needs more than it calls for. I added a splash of rice vinegar to up the acidity too :)
Madelaine
Toronto, ON
8/10/2021
This was DELICIOUS 😋 Thanks for the great recipe. Exactly what I was looking for. All flavor.
Nicole Q
Hampton VA
7/21/2021
My daughter and I made this together and it was awesome. We only made a couple substitutions. In lieu of daikon we used bok choy, vegetable broth instead of chicken stock, and added extra garlic. We doubled the recipe and added ginger, which I loved as a variation. We were generous with the gochujang, garlic, and scallions just because of preference, and served it up with a side bowl of jasmine rice. You can definitely taste the sweetness and the heat of this meal; it was like comfort food-really delicious.
Anonymous
Harvest, AL
5/7/2021
Love korean foods, great recipes
Anonymous
4/28/2021
Love this recipe! I make it often with substitutions based on what I have in the house but is great as is. We sometimes add a little cooked rice or noodles to bulk it up, but is filling on it's own.
Andrea
3/13/2021
I changed up the recipe a bit (and doubled it, except for the soy sauce), since I'm vegan and love spice. I used no sodium veggie broth instead of chicken, thinly sliced habaneros, and MSG. It ended up being too spicy for my boyfriend, but most people who eating my cooking say that. So overall, pretty good! I will cut down on the soy sauce next time or use liquid aminos instead.
Anonymous
Genoa, Italy
2/6/2021
This has become a staple in our house although I modify the recipe slightly. I usually sub sweet potato for daikon, add in mushrooms, use regular white/yellow onion instead of scallions, use more broth and an entire package of silken tofu. I also adjust spices as necessary. It's FANTASTIC! Easy to throw together on a weeknight, very filling and delicious.
Hailly
Atlanta, GA
2/1/2021
I've made this recipe a few times. It's simple and effective. It's also very easily modifiable. When I want to bulk it up, I add kabocha squash or mushrooms. Or both. For even more nutrition, I'll add spinach. I always serve this with a small bowl of rice. Since the pandemic, I have not been able to go out to get Korean Soon Tofu soup and although this isn't soon tofu soup, it scratches that itch.
ZoGig
Los Angeles, CA
1/6/2021
Excellent! Very authtentic...and spicy! My family loves spicy, but if you are sensitive to heat, you might not like this. I was surprised at how much I liked the daikon. Nice texture. We added potatoes like some of you suggested, but it didn't do too much for me. I think I should just double the daikon (I used 6-inch long daikon with a 2.5 inch diameter) and maybe add bokchoi or something. Also added a few mushrooms and topped it with some napa cabbage before serving. This was enough for 4 people when served with rice. We had enough left over for a nice lunch...will top with egg tomorrow. Big thumbs up at our house!!!!!
Kathy
Minneapolis, Minnesota
11/23/2020
