Spicy Mochi Kinchaku Stew | トッポギ風餅巾着鍋
This comforting Japanese & Korean-inspired stew features chewy mochi tucked inside fried tofu pouches and simmered in a spicy, savory broth.
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Servings: 2
Ingredients
Mochi Kinchaku
- 3 aburaage sheets
- 6 tbsp cooked spinach
- 1 kiri mochi cut into 6 cubes (adjust if altering batch size)
- 6 tsp vegan cheese shreds optional
Veggies + Tofu
- 2 tsp sesame oil
- ¼ onion sliced
- 1 clove garlic minced
- 4 napa cabbage leaves chopped
- 1 carrot thinly sliced
- 2 shiitake mushrooms sliced
- 8 oz soft or medium firm tofu cubed
- 1 green onion sliced
Seasonings
- 1½ tsp
gochujang*1 - 1½ tsp mirin
- 1½ tsp soy sauce1
- ¼ tsp vegetable bouillon
- 2 cups water
Instructions
Prepare Mochi Kinchaku
- Bring a pot of water to a boil and boil aburaage sheets for 1 minute to remove excess oil. Drain and rinse, then gently squeeze out excess water.
- Cut aburaage sheets in half so you have 6 squares (per original batch size).
- Stuff each aburaage pocket with spinach, mochi, and vegan cheese. Fold the top in a zigzag and seal with a toothpick so the fillings don't fall out.
Cook Stew
- Heat sesame oil in a pot over medium heat. Once fragrant, add onions and cook until they start to soften, about 3 minutes.
- Add garlic, carrots, napa cabbage, and mushrooms. Cook for 1-2 minutes until the veggies start to soften.
- Add gochujang, mirin, soy sauce, and bouillon and stir for 30 seconds.
- Place tofu on top and pour in water. Bring to a boil, then reduce heat to medium low and simmer for 10 minutes.
- Add mochi kinchaku to the pot so that most of it is submerged in liquid so the mochi softens. Simmer 5-10 minutes until mochi is soft.
- Turn off heat and garnish with green onions.
Notes
1) Make it Gluten-Free: Use a gluten-free gochujang* and gluten-free soy sauce alternative like tamari or coconut aminos.