Mexican Thousand Yard Stare
Mexican Thousand Yard Stare
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Shrimp and Kimchi Stew
Spicy Korean Shrimp Stew with Kimchi and Tofu
Ingredients:
1 tablespoon sesame oil
1 small onion, thinly sliced
2 garlic cloves, minced
1 teaspoon ginger, grated
1 cup kimchi, chopped (plus 2 tablespoons kimchi juice)
1 tablespoon gochugaru (Korean chili flakes), or to taste
1 tablespoon soy sauce
4 cups low-sodium chicken or vegetable broth
1/2 block soft or silken tofu, cubed
1/2 pound medium shrimp, peeled and deveined
2 green onions, sliced (plus extra for garnish)
1 teaspoon fish sauce (optional)
Salt and pepper to taste
Directions:
Heat sesame oil in a medium saucepan over medium heat.
Add sliced onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant.
Stir in chopped kimchi, kimchi juice, and gochugaru. Cook for 2–3 minutes to deepen the flavor.
Pour in the broth and soy sauce. Bring to a gentle boil, then lower the heat to simmer for 10 minutes.
Add the tofu cubes and cook for 5 more minutes.
Add the shrimp and simmer for 2–3 minutes, or until the shrimp turn pink and are cooked through.
Stir in fish sauce (if using) and green onions. Adjust salt and pepper to taste.
Garnish with additional green onions and serve hot with steamed rice.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 280 kcal | Servings: 4 servings
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This Shrimp and Kimchi Stew is the perfect mix of spicy, tangy, and cozy. Packed with bold Korean flavors and ready in 30 minutes!Shrimp and Kimchi Stew Spicy Korean Shrimp Stew with Kimchi and Tofu Ingredients: 1 tablespoon sesame oil 1 small onion, thinly sliced 2 garlic cloves, minced 1 teaspoon ginger, grated 1 cup kimchi, chopped (plus 2 tablespoons kimchi juice) 1 tablespoon gochugaru (Korean chili flakes), or to taste 1 tablespoon soy sauce 4 cups low-sodium chicken or vegetable broth 1/2 block soft or silken tofu, cubed 1/2 pound medium shrimp, peeled and deveined 2 green onions, sliced (plus extra for garnish) 1 teaspoon fish sauce (optional) Salt and pepper to taste Directions: Heat sesame oil in a medium saucepan over medium heat. Add sliced onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant. Stir in chopped kimchi, kimchi juice, and gochugaru. Cook for 2–3 minutes to deepen the flavor. Pour in the broth and soy sauce. Bring to a gentle boil, then lower the heat to simmer for 10 minutes. Add the tofu cubes and cook for 5 more minutes. Add the shrimp and simmer for 2–3 minutes, or until the shrimp turn pink and are cooked through. Stir in fish sauce (if using) and green onions. Adjust salt and pepper to taste. Garnish with additional green onions and serve hot with steamed rice. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 280 kcal | Servings: 4 servings #kimchistew #shrimprecipes #koreanstew #spicyseafood #comfortfoodbowl #tofuandkimchi #asiansoups #lowcarbdinner #glutenfreeoption #onepotmeals #weeknightcomfort #fermentedfoods #spicysoup #koreancooking #shrimpdishes #cozyeats #probioticsoup #savoryshrimp #soulwarmingrecipes #easyasiandinner This Shrimp and Kimchi Stew is the perfect mix of spicy, tangy, and cozy. Packed with bold Korean flavors and ready in 30 minutes!
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