Kimchi Stew with Pork & Tofu

Kimchi gently simmers with tender pork and plump slabs of tofu in this hearty, flavor-packed stew. Serve with steamed white rice for a warm and comforting supper. 

What You Get

Scallions 

Firm tofu

Boneless pork chop (see note below) 

Kimchi spice 

Kimchi 

Chicken broth 

Cooked white rice 

What You'll Need

Vegetable oil

Soy sauce

Makes 3 servings

15 minutes active time

35 minutes total time

Step 1

Chop the scallions, reserving the dark green parts. Drain the tofu, cut in half lengthwise, then cut crosswise into ½-inch-thick slabs. Slice the pork chop across the grain. 

Step 2

In a large pot or Dutch oven over medium heat, warm 2 tablespoons vegetable oil. Add the chopped white scallions and cook, stirring occasionally, until starting to soften, about 2 minutes. Add the pork and the kimchi spice. Sauté until the pork is firm and no longer pink, 2 minutes.

Step 3

Add the kimchi and its brine, along with 1½ cups chicken broth. Bring to a boil, then lower the heat to a simmer. Cover and cook to let the flavors meld, 10 minutes. 

Step 4

Add the tofu slabs to the stew, spooning some of the liquid over the top. Cover and simmer for 5 minutes more. Season to taste with soy sauce.

Step 5

Meanwhile, reheat the rice in the microwave until steamed through and warm, 2 minutes. 

Step 6

Divide the rice into bowls. Spoon the stew over the rice or serve alongside in separate bowls. Sprinkle with the scallion greens and serve warm.

Contains: soy.

Note: The pork may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.