Reprinted from Koreatown: A Cookbook, by Matt Rodbard and Deuki Hong (Clarkson Potter, 2016)
For optimal flavor, use long-fermented kimchi, called mukeunji, in this simple dish. To eat traditionally, pack a spoon with rice and dip into the steaming, communal pot.
Published: March 18, 2016
In large saucepan over high heat, combine first 8 ingredients. Cook, stirring occasionally, for 5 minutes, or until contents are dark red and pungent. Add stock and tofu and bring to boil. Lower heat, and simmer 15 minutes. Garnish with scallions. Serve from pot at table with steamed white rice. Serves 2–4.
A complex wine with developed characteristics as well as ample fruity richness will prove an ideal match for such a multidimensional dish. An oak-aged white Rioja, like Marqués de Murrieta’s 2010 Capellanía, offers aromas of wood, vanilla, butter and fino Sherry coupled with creamy flavors of oak, apricot and peach, providing nutty, oxidative notes and ample fruit to balance the stew’s heat.