Kimchi Tofu Stew

Add the sushi rice, 1 cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 15 to 18 minutes.

Cut the tofu into 1 inch cubes. Thinly slice the scallions, separating the white and green parts. Peel and thinly slice the garlic. Peel and mince the ginger. Cut the baby bok choy in half lengthwise.

Heat a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Add sliced scallion whites, sliced garlic, and minced ginger and cook, stirring frequently, 1 to 2 minutes. Add cubed tofu and cook until crispy, 4 to 5 minutes. Remove the crispy tofu from heat and set aside.

Place a large pot over medium-high heat and add the bouillon cube, gochujang, tamari, and 2 cups water and whisk to combine. Bring to a boil, and reduce heat to a simmer. Add the halved bok choy and simmer until bright green and tender, 3 to 5 minutes.

Stir the kimchi into the pot, taste, and add salt and pepper as necessary. Divide the kimchi stew with bok choy between large, shallow bowls, and top with crispy tofu. Add the sliced scallion greens and serve with sticky rice. 잘 먹겠습니다, which means “enjoy your meal” in Korean!