Kimchi Tofu Stew

Add sushi rice, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until grains are tender and water is absorbed, 15 to 18 minutes. (4-serving meal: use 2 cups water) TIP: For best results, rinse sushi rice in a fine mesh strainer before cooking.

Add 2 tsp vegetable oil, just the scallion white, garlic, and ginger to a medium saucepan over medium-high heat and cook until fragrant, 2 to 3 minutes. Add 2 cups water, gochujang, and tamari and whisk to combine. Bring to a boil, and reduce heat to a simmer. Add tofu, baby bok choy, and kimchi and simmer until bok choy is tender and tofu is warmed through, 3 to 5 minutes. Taste and add salt and pepper as needed. (4-serving meal: use 4 tsp vegetable oil, 4 cups water)

Top the kimchi tofu stew with remaining scallion greens and serve with sticky rice. 잘 먹겠습니다