- 2 onions
- 300 g potatoes
- 3 spring onions
- 1 clove of garlic
- 350 g kimchi as „old” as possible
- 1 tbsp gochujang
- ½ teaspoon salt
- 2 tbsp soy sauce
- 1 teaspoon raw cane sugar
- 500 ml of water or if you have more time: homemade Kombu broth
- 250 g tofu or smoked tofu
- 1 ½ teaspoon cornstarch
- 2 teaspoons sesame oil
- 2 teaspoons of light sesame toasted
Cut the onions and potatoes into bite-sized pieces about 3 cm in size.
Cut the white of the spring onion into large pieces and the green into fine rings. Set aside the green for the topping.
Roughly chop the kimchi. Finely grate the garlic.
Put onions, potatoes, kimchi, garlic, gochujang, salt, soy sauce and sugar in a saucepan and bring to the boil together with 500 ml of water. With the lid closed, simmer over medium heat for 10 minutes.
In the meantime, cut the tofu into 1 cm thick slices, mix the cornstarch with 2 tablespoons of cold water.
Add the mixed cornstarch to the stew and stir well. Stir in sesame oil and top with tofu slices. Simmer for another 10 minutes with the lid closed.
Top the kimchi potato stew with spring onion greens and roasted sesame seeds and serve with rice.