Korean Kimchi Shakshuka with Gochujang and Tofu
Dive into the fusion of flavors with this Korean Kimchi Shakshuka, a unique twist on a traditional Mediterranean dish, featuring spicy gochujang and silken tofu for a satisfying and nourishing meal.
Equipment
- Large, deep skillet
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon for stirring
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced about 150 g
- 2 cloves garlic, minced
- 1 red bell pepper, diced red bell pepper, diced about 120 g
- 1 cup kimchi, roughly chopped 150 g
- 2 tablespoons gochujang (Korean red pepper paste) 40 g
- 1 can crushed tomatoes 14 oz or 400 g
- 1/2 cup vegetable broth 120 ml
- 1 block silken tofu, drained and cubed 14 oz or 400 g
- 4 large eggs
- Salt and pepper to taste
- 2 green onions, sliced for garnish green onions, sliced for garnish
- 1 tablespoon toasted sesame seeds for garnish
Instructions
- Prepare the Vegetables: Heat the olive oil in a large, deep skillet over medium heat. Add the diced onion and cook until translucent, about 3 minutes.
- Add Aromatics: Stir in the minced garlic and diced red bell pepper, cooking for another 2 minutes until fragrant.
- Incorporate Kimchi and Gochujang: Mix in the chopped kimchi and gochujang, and cook for 5 minutes, allowing the flavors to meld together.
- Simmer the Tomato Base: Pour in the crushed tomatoes and vegetable broth, and season with salt and pepper. Simmer the mixture for 10 minutes until it thickens slightly.
- Add Tofu: Gently fold in the cubed silken tofu, being careful not to break it up too much, and simmer for another 5 minutes.
- Create Wells for Eggs: Make four wells in the sauce and crack an egg into each one. Cover the skillet with a lid and cook for 5-8 minutes, or until the eggs are cooked to your desired level of doneness.
- Garnish and Serve: Remove from heat, garnish with sliced green onions and toasted sesame seeds. Serve hot with crusty bread or steamed rice.
Notes
Adjust the amount of gochujang to your spice preference.
If you cannot find kimchi, sauerkraut with a bit of Korean chili flakes can be a substitute.
This dish is naturally gluten-free and can be made vegetarian by omitting the eggs and increasing the tofu.