Korean Spicy Tofu Stew With Beef

All in one dish !

My family loves Korean dishes, and among the dishes , this stew is their favourite. It is also my favourite. It has meat, soup, tofu and vegetable in one dish. So normally I don’t need to cook other dishes when we are having this.

In Korea they normally used soft tofu instead of firm ones, but I prefer firm tofu. So it would be up to your preference.


  • 400g shabu shabu cut sliced beef, sliced further into smaller pieces
  • 105g sliced onion
  • 30g minced garlic
  • 125g cubed carrots
  • 1 pack of mushroom (bunashimeji or enoki),
  • 12g sesame oil
  • 1800ml water
  • 266g kimchi
  • 180g gochujang (korean spicy paste) – depends on your own spicy tolerance level, so add it little by little according to your taste.
  • 2 blocks of firm tofu or soft (to your preference) – big chunks
  • 12g sugar
  • fish sauce to taste
  • green onion


  • Heat up your pot, add the sesame oil, then sauté your garlic and onion. Add in the beef slices, then sauté for about 2-3 minutes.
  • Add the water. Followed by the kimchi, carrots and mushrooms. Let it boil
  • Add the gochujang, note that the less gojujang you put, the less red the stew would be.
  • Add the tofu followed by the fish sauce and sugar. Let it boil further for about 2-3 minutes
  • Topped with green onions and serve hot.

Serve hot!

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