Recipes Dinner Stews Spicy Kimchi Tofu Stew Be the first to rate & review! Stop at a Korean market on the way home from work, and you can have this soothing, vibrant dish on the table in 30 minutes. Slideshow: More Tofu Recipes By Laura Rege Laura Rege Instagram Website Laura Rege is a classically trained chef and veteran of both the Martha Stewart and Food & Wine test kitchens. For the past 15 years, Laura has been creating recipes and styling food for magazines, cookbooks, and food-driven websitesExpertise: food styling, recipe development.Experience: Laura Rege is a graduate of the French Culinary Institute and has worked in Michelin-starred restaurants in New York City. After serving as a senior member of the editorial teams at Food & Wine and Martha Stewart Living, Laura now runs her own company contributing mouthwatering recipes, food styling, and writing for media and food brands. Her work can be found in Shape and Rachael Ray In Season, among others. When she isn't in the kitchen, Laura is most likely still thinking about food, while scouting out the best new restaurants and products for traveling. Food & Wine's Editorial Guidelines Updated on January 1, 2018 Print Rate It Share Share Tweet Pin Email Stop at a Korean market on the way home from work, and you can have this soothing, vibrant dish on the table in 30 minutes. Photo: Christopher Testani Total Time: 30 mins Yield: 4 Ingredients 1/2 pound pork belly, cut into 1/2-inch pieces One 1-pound jar kimchi, drained, 1/4 cup liquid reserved 1/2 onion, thinly sliced 4 ounces shiitake mushrooms, thinly sliced 2 tablespoons gochujang (Korean red pepper paste) 1 tablespoon gochugaru (Korean red pepper flakes) Kosher salt One 14-ounce container silken tofu, cut into large pieces Steamed short-grain rice, for serving Directions In a medium-size nonreactive pot, cook the pork belly pieces over moderate heat, stirring occasionally, until the fat is sizzling and the pork is light golden, about 8 minutes. Add the kimchi and the onion, and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the reserved kimchi liquid, mushrooms, gochujang, gochugaru, and 4 cups of water, and bring to a boil. Reduce to a simmer, and cook over moderately low heat for 10 minutes. Season the stew with salt. Stir in the tofu, breaking it up slightly with the spoon, and bring to a boil; remove from the heat. Serve the stew hot with steamed rice. Rate it Print