Kimak (Korean Kimchi Tofu Bowl)

Ingredients

• 1 cup Kimchi (chopped, preferably napa cabbage kimchi)
• 200 g Firm tofu (pressed and diced into 1‑inch cubes)
• 1 cup Brown rice (cooked, rinsed before cooking)
• 0.5 cup Shiitake mushrooms (sliced)
• 2 stalks Scallions (thinly sliced, green parts for garnish)
• 1 tbsp Gochujang (Korean chili paste) (adjust to spice preference)
• 1 tbsp Soy sauce (low‑sodium preferred)
• 1 tsp Sesame seeds (toasted, optional garnish)
• 2 cloves Garlic (minced)
• 0.5 cup Vegetable broth or water (low‑sodium broth adds depth)

Instructions

1. Cook the brown rice

   Rinse 1 cup of brown rice until water runs clear. Combine with 2 cups water in a rice cooker or saucepan, bring to a boil, then cover and simmer on low for 20‑25 minutes until tender. Fluff with a fork and set aside.

   Time: PT15M

   Temperature: 212°F

2. Prep all ingredients

   While the rice cooks, chop the kimchi, dice the pressed tofu, slice the shiitake mushrooms, mince the garlic, and slice the scallions (reserve green tops for garnish).

   Time: PT10M

3. Sauté kimchi

   Heat a splash (≈2 tbsp) of water in the non‑stick skillet over medium heat. Add the chopped kimchi and stir‑fry for 3 minutes until fragrant and slightly softened. No oil is used.

   Time: PT3M

   Temperature: 350°F

4. Add aromatics and tofu

   Stir in the minced garlic, sliced mushrooms, and diced tofu. Cook, gently turning, for 5 minutes until the mushrooms soften and the tofu is lightly browned on the edges.

   Time: PT5M

   Temperature: 350°F

5. Season and simmer

   Mix in the gochujang and soy sauce, then pour in the vegetable broth (or water). Bring the mixture to a gentle simmer and cook for another 5 minutes, allowing flavors to meld.

   Time: PT5M

   Temperature: 350°F

6. Assemble the bowl

   Divide the cooked brown rice between two bowls. Ladle the hot kimchi‑tofu stew over the rice. Garnish with sliced scallion greens and a sprinkle of toasted sesame seeds.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

55 g

Fat

5 g

Fiber

8 g