Kimchi and Tofu Rice Bowl with Soybean Paste Stew recipe - ingredients, nutrition and when to eat it
A comforting bowl of rice topped with kimchi and tofu, then mixed with rich, savory soybean paste stew.
A comforting bowl of rice topped with kimchi and tofu, then mixed with rich, savory soybean paste stew. The mild tofu pairs nicely with the salty, tangy kimchi. It’s a filling choice for lunch or dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 546.5g serving): 517.8 kcal · protein 19.4g · carbohydrate 81g · fat 12.1g · sodium 1329.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Simmer the soybean paste stew over low heat, stirring so it doesn’t stick to the bottom of the pot.
Tips: If the kimchi is very ripe, use a little less to let the rich flavor of the soybean paste shine.
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Ingredients (1 serving)
- White rice — 1 bowl
- Tofu — 100 g
- Napa cabbage kimchi — 0.5 cup
- Soybean paste — 1 Tbsp
- Onion — 0.3 pc
- Korean zucchini — 0.1 pc
- Water — 4 Tbsp
- Garlic — 0.5 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp