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Tofu and Kimchi Stew
Ingredients
  • 1 tablespoon vegetable oil
  • 6 scallions, white and pale-green parts chopped, dark-green parts reserved
  • 4 garlic cloves, sliced
  • 1 1-inch piece ginger, peeled, finely chopped
  • 4 cups low-sodium chicken broth
  • 3 tablespoons gochujang (Korean hot pepper paste)
  • 3 tablespoons soy sauce
  • 1 small daikon, peeled, sliced
  • ½ cup kimchi
  • ¼ block firm silken tofu
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