iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Dublin Coddle

Ingredients:
2kg (4 1/2lb) potatoes, peeled
500ml (1 pint) boiled water
1 ham, chicken or beef stock cube (optional)
450g (1lb) good quality pork sausages
450g (1lb) piece thick-cut bacon
2 large onions, sliced
1 tablespoon finely chopped fresh parsley
salt and coarse ground pepper to serve
fresh soda bread

Instructions:
1. Preheat oven to 150°C/300°F/Gas 2.
2. Cut any larger potatoes into three or four pieces, leaving smaller ones whole so that they will cook evenly. Dissolve the stock cube in the boiled water, if using.
3. Grill the sausages and bacon long enough to colour them but taking care not to dry them out. Drain on paper towels and chop the bacon into 2 1/2cm (1in) pieces. You can chop the sausages into bite-sized pieces, though some prefer to leave them whole.
4. In a large ovenproof casserole dish with a tight lid, layer the onions, bacon, sausages and potatoes, seasoning each layer liberally with pepper and parsley. Continue until the ingredients are used up and pour the hot water or bouillon mixture over the top.
5. On the stove, bring the liquid to a boil. Immediately reduce heat and cover the pot. You may like to put a layer of foil underneath the pot lid to help seal it.
6. Place the covered pot in preheated oven and cook for at least three hours (up to four or five hours will not hurt it). After two hours, check liquid levels and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times.
7. Serve hot with fresh soda bread to mop up the lovely gravy.
Pickled Sweet and Sour Red Cabbage

Ingredients:
500g (1lb 2oz) red cabbage (or 1 small head), core removed and leaves thinly sliced
1 onion, thinly sliced
50g (1/3 cup) sultanas (golden raisins)
2 tbsp white wine vinegar
2 tbsp muscovado sugar or light brown sugar
250g (9oz) cooking apples (or 2 cooking apples), peeled, cored and sliced
15g (1 tbsp) butter
1/2 tsp ground mixed spice (allspice)
1 tsp salt
Freshly ground black pepper
Grated rind and juice of 1 orange

Instructions:
Preheat the oven to 150°C/300°F/gas mark 2.
Layer the cabbage, onion, sultanas, vinegar, sugar, apples, butter and mixed spice into a baking dish and season with the salt and some black pepper. Add the orange rind and juice.
Cover the dish with kitchen foil and bake for 2 1/2 hours, removing the foil for the last 20 minutes of cooking. Serve hot or cold.
Spinach Pie

Ingredients:
560g (1lb 4oz) spinach, washed
1 onion, chopped
2 eggs, beaten
250g (10oz) cottage cheese
250g (10oz) Parmesan cheese, freshly grated
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
23cm (9in) pie dish or several smaller individual pie dishes

Instructions:
1. Preheat oven to 180°C/350°F/Gas 4.
2. Steam the spinach, drain well and roughly chop. In a large bowl, mix the cooked spinach with the onion, beaten eggs and both types of cheese. Beat well and season with pepper and nutmeg.
3. Transfer mixture to one large pie dish, or individual dishes if using. Bake in preheated oven for 25–30 minutes.
Croissant Bread and Butter Pudding

Ingredients:
70g (5 tbsp) softened butter, for greasing
6–8 croissants (crescent rolls), cut into large pieces
50g (1/3 cup) raisins
300ml (1 1/4 cups) double (heavy) cream
300ml (1 1/4 cups) milk
4 eggs
1/2 tsp ground cinnamon
70g (1/3 cup) caster (superfine) sugar

Instructions:
Generously butter an ovenproof dish that measures about 20 x 30cm (8 x 12 inches).
Arrange a single layer of croissant chunks, slightly overlapping, in the bottom of the dish. Scatter over some of the raisins, place another layer of croissant chunks on top and scatter over the remaining raisins. Press down gently with a fish slice or spatula.
To make the custard, heat the cream and milk in a saucepan until the mixture comes almost to the boil. Remove from the heat. Meanwhile, whisk together the eggs, ground cinnamon and sugar in a large heatproof bowl set over a saucepan of simmering water until the mixture is thickened and the whisk or beaters leave a trail when lifted. Remove from the heat and beat in the cream mixture until well combined.
Pour two-thirds of the custard over the croissants and leave to stand for about 30 minutes or until they have soaked up all the liquid. Preheat the oven to 180°C/350°F/gas mark 4.
Pour the remaining custard over the soaked croissants and press down firmly with a fish slice or spatula so that the custard reaches halfway up the croissants. Place the dish in a roasting pan and pour in enough water to come a third of the way up the side of the dish. Bake for 30–35 minutes until the custard is just set and the top is golden brown. Serve immediately.
Pulled Corned Beef

Ingredients:
1.5kg (3 1/4lb) corned beef silverside (bottom round), cut in half
250ml (1 cup) beer
2 oranges, halved
1 garlic bulb, crushed
1 bay leaf
2 sprigs of thyme
4 tbsp honey
4 tbsp sherry vinegar
1 tsp mustard seeds
3 star anise
2 tsp black peppercorns
500ml (2 cups) water
1 onion, cut into wedges
500g (1lb 2oz) potatoes (or 4 potatoes), quartered
500g (1lb 2oz) baby carrots (or 4 carrots cut into batons about 6cm/2 1/2 inches long)
200g (7oz) baby turnips (or 1/4 large turnip cut into small chunks)
1 small head of cabbage
about 300g (10 1/2oz)
cut into wedges

Instructions:
Place the beef in a large saucepan with the beer, oranges, garlic, bay leaf, thyme sprigs, honey, vinegar, spices and peppercorns and cover with water. Put a lid on the pan and bring to the boil, then reduce the heat and simmer for about 2 1/2–3 hours, topping up the water during cooking if necessary, until a fork can be easily inserted into the centre of the meat. Carefully remove the beef and put it on a cutting board to rest for about for 10 minutes.
Add the 500ml (2 cups) of water to the pan and bring to the boil over a medium heat. Put in the vegetables and bring back up to the boil. Reduce the heat to a low simmer and cook for 15–20 minutes until the vegetables are tender. Discard the orange pieces.
Use 2 forks to pull the meat apart. Divide it between bowls and serve with the broth and vegetables.
Orange Mint Julep

Ingredients:
Zest from 1 orange (removed in strips with a vegetable peeler)
1/2 cup sugar
1/2 orange, cut into 4 pieces
1 bunch mint
Orange bitters
8 ounces bourbon

Instructions:
Bring zest, sugar, and 1/2 cup water to a boil in a small saucepan, stirring until sugar is dissolved. Let cool; cover and chill at least 2 hours. Strain syrup into a small jar or bowl.
For each cocktail, muddle 1 piece of orange, a small handful mint sprigs, 1 ounce orange syrup, and a few dashes orange bitters in a double Old Fashioned glass or a julep cup. Add 2 ounces bourbon and stir to combine. Fill glass with crushed ice and garnish with more mint.
Caraway Cabbage Chips with Dill Yogurt

Ingredients:
8 innermost green cabbage leaves, ribs removed, leaves cut into quarters
Olive oil (for brushing)
Toasted caraway seeds (for sprinkling)
Kosher salt and freshly ground black pepper
1 finely grated garlic clove
1 cup plain yogurt
2 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice

Instructions:
Preheat oven to 200°F. Divide between 2 wire racks set inside rimmed baking sheets. Brush with oil; sprinkle with caraway seeds and season with salt and pepper. Bake until crisp, 2–2 1/2 hours. Mix together garlic, yogurt, dill, and lemon juice; season with salt and pepper. Serve with chips.
Charred Eggplant and Tahini Spread

Ingredients:
1 large eggplant, cut lengthwise into quarters
1/4 cup olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1 clove garlic finely grated
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon tahini (sesame seed paste)
3/4 teaspoon ground cumin
Toasted sesame seeds

Instructions:
Preheat oven to 475°F. Place eggplant on a baking sheet and toss with 1/4 cup oil; season with salt and pepper. Roast until lightly charred and very tender, 20–25 minutes; let cool slightly. Chop eggplant (skin and all) until almost a paste.
Mix eggplant in a medium bowl with garlic, lemon zest, lemon juice, tahini, and cumin; season with salt and pepper. Drizzle with oil and top with sesame seeds.
Roasted Shrimp with Chile Gremolata

Ingredients:
2 red serrano or Fresno chiles, with seeds, halved lengthwise, 6 garlic cloves, thinly sliced, 2 bay leaves, 1/2 cup olive oil, 1 1/2 pounds large shrimp, peeled, deveined, 1 lemon, cut into wedges, 1 red serrano or Fresno chile, seeds removed if desired, finely chopped, 1 garlic clove, finely grated, 1/4 cup chopped fresh cilantro, 1/4 cup chopped fresh flat-leaf parsley, 1 tablespoon finely grated lemon zest, 1 tablespoon olive oil, Kosher salt, freshly ground pepper, 1 freshly ground pepper

Instructions:
Preheat oven to 450°F. Heat chiles, garlic, bay leaves, and oil in a small saucepan over medium heat until just beginning to sizzle, about 2 minutes. Remove chile oil from heat.
Toss shrimp and chile oil in a 3-quart baking dish; roast, turning halfway through, until shrimp are cooked through, 8–10 minutes.
Mix chile, garlic, herbs, zest, and oil in a small bowl; season with salt and pepper. Squeeze lemon over shrimp; top with gremolata.
Creamed Swiss Chard with Lemony Breadcrumbs

Ingredients:
1/2 cup torn fresh breadcrumbs
2 tablespoons olive oil
1 teaspoon finely grated lemon zest
Kosher salt
2 large bunches Swiss chard, ribs and stems cut into 2" lengths, leaves torn into 2" pieces
2 tablespoons unsalted butter
2 medium shallots, sliced
Freshly ground black pepper
3/4 cup heavy cream

Instructions:
Preheat oven to 400°F. Toss breadcrumbs, oil, and lemon zest on a rimmed baking sheet; season with salt. Toast, tossing once, until golden brown, 8–10 minutes.
Meanwhile, cook chard leaves in a large pot of boiling salted water until tender, about 1 minute. Drain; transfer to a bowl of ice water to cool. Drain and squeeze well in a clean kitchen towel to remove excess moisture.
Heat butter in a large saucepan over medium heat. Add shallots and chard ribs and stems, season with salt and pepper, and cook, stirring often, until tender, 5–8 minutes. Add cream; bring to a boil, reduce heat, and simmer, stirring often, until thickened, about 4 minutes. Add chard leaves and cook, stirring, until warmed through and coated with cream sauce; season with salt and pepper.
Top Swiss chard with breadcrumbs just before serving.
Peanut and Scallion Relish

Ingredients:
1 large scallion, green parts only, thinly sliced, 3/4 cup coarsely chopped unsalted, dry-roasted peanuts, 1 tablespoon finely chopped fresh cilantro, 1 tablespoon light brown sugar, Kosher salt and freshly ground black pepper

Instructions:
Combine scallion, peanuts, cilantro, and brown sugar in a small bowl; season with salt and pepper. Use immediately. (Don't prepare this relish ahead of time—the cilantro will make the peanuts soggy.)
Treme (Mock) Turtle Soup

Ingredients:
1 1/2 lbs. ground sirloin, 6 stalks celery, chopped, 2 cloves garlic, minced, 1 cup chopped onion, 3/4 cup butter, 1 15-oz. can tomato puree, 2 14.5-oz. cans chicken broth, 2 14.5-oz. cans beef broth, 1/2 cup flour mixed with 1 cup water, 1/2 cup Worcestershire sauce, 1 cup ketchup, 1 tsp. hot sauce, 2 bay leaves, 1 1/2 tsp. thyme, Salt and pepper to taste, 1 1/2 cups lemon juice, 1/4 cup flat-leaf parsley, minced, 6 hard-boiled eggs, chopped, 6 slices lemon, for garnish, 1 cup sherry, or to taste, optional

Instructions:
On the stovetop, sauté the sirloin, celery, garlic, and onion in butter until meat is brown and veggies are translucent. Add to the slow cooker.
Add tomato puree, chicken broth, beef broth, flour mixture, Worcestershire sauce, ketchup, hot sauce, bay leaves, thyme, salt, and pepper to the slow cooker. Stir.
Cook on low heat for 4 hours.
Add lemon juice, parsley, and eggs 30 minutes before serving.
Immediately before serving, remove bay leaves, add sherry to taste, and garnish with lemon slices.
Bistro Steak with Buttermilk Onion Rings

Ingredients:
2 tablespoons hazelnut, walnut, or olive oil
2 tablespoons Sherry vinegar, divided
Kosher salt, freshly ground pepper
2 tablespoons vegetable oil
1 1 1/2 pound hanger steak, center membrane removed, cut into 4 equal pieces
2 tablespoons unsalted butter
1 medium shallot, finely chopped
1 tablespoon finely chopped fresh thyme
2 teaspoons black peppercorns, coarsely chopped
2 teaspoons dry green peppercorns, coarsely chopped
1 tablespoon Dijon mustard
Vegetable oil (for frying; about 3 1/2 cups)
3/4 cup buttermilk
2 tablespoons apple cider vinegar
1 1/2 cups all-purpose flour
Kosher salt, freshly ground pepper
1 large onion, sliced 1/8" thick, rings separated
6 cups watercress leaves with tender stems
A deep-fry thermometer

Instructions:
Whisk hazelnut oil and 1 tablespoon vinegar in a small bowl; season with salt and pepper. Set vinaigrette aside.
Heat vegetable oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook 6–8 minutes per side for medium-rare. Let rest 10 minutes.
While steak rests, cook butter and shallot in same skillet over medium heat, stirring occasionally, until shallot is softened and starting to brown, about 4 minutes. Add thyme and peppercorns. Cook, stirring occasionally, until mixture is fragrant, about 2 minutes. Add remaining 1 tablespoon vinegar and 1/2 cup water and simmer until flavors meld and sauce is thick enough to coat a spoon, about 2 minutes. Remove sauce from heat and whisk in mustard; season with salt and pepper.
Fit a medium saucepan with thermometer; pour in oil to measure 3". Heat over medium-high heat until thermometer registers 350°F.
Meanwhile, mix buttermilk and vinegar in a shallow bowl. Place flour in another bowl or baking dish; season with salt and pepper. Toss onion rings in flour mixture, shaking off excess, and transfer to a wire rack. Working in batches, dip in buttermilk mixture, letting excess drip back into bowl; toss again in flour.
Working in 2 or 3 batches and maintaining temperature of oil, fry onion rings until golden brown and crisp, about 3 minutes per batch. Let drain on paper towels; season with salt.
Toss watercress with reserved vinaigrette. Thinly slice steak against the grain. Serve steak with sauce, watercress, and onion rings.
Lamb Stir-Fry with Pomegranate and Yogurt

Ingredients:
2 teaspoons cumin seeds
1 teaspoon coriander seeds
1 1/2 pounds boneless leg of lamb, thinly sliced against the grain
1 teaspoon paprika
4 garlic cloves, finely chopped
1 tablespoon red wine vinegar
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1/2 cup plain Greek yogurt
1 medium red onion, cut into 1/2" wedges
Cooked rice (for serving)
1/4 cup pomegranate seeds
2 tablespoons chopped pistachios
Fresh oregano
mint
and/or cilantro leaves (for serving)

Instructions:
Toast cumin and coriander seeds in a small dry skillet over medium heat until fragrant, about 1 minute. Let cool, then finely chop. Toss lamb with cumin, coriander, paprika, garlic, vinegar, and 2 tablespoons oil in a large bowl to coat; season with salt and pepper. Cover and chill 15 minutes.
Whisk yogurt and 1 tablespoon water in a small bowl; season with salt and pepper.
Heat remaining 2 tablespoons oil in a large skillet, preferably cast iron, over medium-high heat. Working in batches, cook lamb, tossing occasionally, until browned, about 5 minutes per batch; transfer to a plate with a slotted spoon.
Add onion to skillet and cook, stirring often, until beginning to brown and soften, about 3 minutes. Add 1/2 cup water; season with salt and pepper and cook, stirring occasionally, until onion is tender and water is evaporated, about 3 minutes. Return lamb to skillet and toss to combine. Season with salt and pepper.
Serve lamb over rice, topped with yogurt, pomegranate seeds, pistachios, and herbs.
DO AHEAD: Lamb can be marinated 1 day ahead. Keep chilled.
Kimchi-Style Sautéed Cabbage

Ingredients:
2 scallions, cut into 1/2" pieces, plus more, sliced
2 garlic cloves
1 1" piece peeled ginger, chopped
2 tablespoons gochujang
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 tablespoon unseasoned rice vinegar
2 tablespoons vegetable oil
1/2 head green cabbage, cut into 1" strips
Kosher salt

Instructions:
Purée scallions, garlic, ginger, gochujang, fish sauce, and rice vinegar in a blender. Heat oil in a large skillet over high heat. Cook cabbage, tossing often, until crisp-tender, about 5 minutes. Add scallion mixture and sliced scallions; season with salt.
Massaman Chicken

Ingredients:
1 tablespoon vegetable oil
1 4–4 1/2-pound chicken, cut into 10 pieces
Kosher salt
4 medium Yukon Gold potatoes (about 1 1/2 pounds), quartered
2 medium red onions, cut into wedges
3/4 cup prepared massaman curry paste
12 ounces Belgian-style wheat beer
4 13.5-ounce cans unsweetened coconut milk
2 cups low-sodium chicken broth
1/2 cup fish sauce
1/4 cup fresh lime juice
1 tablespoon palm or light brown sugar
1 teaspoon red chile powder
Freshly ground black pepper
Cilantro sprigs
fried shallots
and cooked rice (for serving)

Instructions:
Heat oil in a large heavy pot over medium-high heat. Season chicken with salt and cook in batches, skin side down, until golden brown (do not turn), 8–10 minutes; transfer to a plate.
Cook potatoes in same pot, turning occasionally, until brown, 8–10 minutes; transfer to another plate. Cook onions in pot, stirring occasionally, until golden brown, 5–8 minutes; transfer to plate with potatoes.
Add curry paste to pot and cook, stirring, until fragrant, about 4 minutes. Add beer. Bring to a boil, reduce heat, and simmer until reduced by half, 5–7 minutes. Add chicken, coconut milk, and broth. Bring to a boil, reduce heat, and simmer until chicken is very tender, 1–1 1/2 hours.
Return potatoes and onions to pot and cook until potatoes are soft, about 30 minutes. Remove from heat and mix in fish sauce, lime juice, palm sugar, and chile powder; season with salt and pepper. Top with cilantro and shallots. Serve with rice.
DO AHEAD: Chicken can be made 2 days ahead. Cover and chill.
Lemon Buttermilk Pie with Saffron

Ingredients:
1 1/4 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon kosher salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1/4 cup buttermilk
2 tablespoons all-purpose flour, plus more
6 large egg yolks
3 large eggs
1 1/4 cups buttermilk
1 1/4 cups sugar
1 tablespoon finely grated lemon zest
1/3 cup fresh lemon juice
1/4 teaspoons kosher salt
Pinch of saffron threads
2 tablespoons unsalted butter, melted, cooled slightly
Whipped cream (for serving)

Instructions:
Pulse flour, sugar, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
Transfer to a large bowl and add buttermilk. Mix with a fork, adding more buttermilk by the tablespoon if needed, just until a shaggy dough comes together; knead very lightly until no dry spots remain. Pat into a disk and wrap in plastic. Chill at least 4 hours.
DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
Preheat oven to 325°F. Roll out pie dough on a lightly floured surface to a 14" round. Transfer to a 9" pie dish, allowing dough to slump down into dish. Trim dough, leaving about 1" overhang. Fold overhang under and crimp edge. Prick bottom all over with a fork. Freeze 15 minutes.
Line crust with parchment paper or foil, leaving an overhang, and fill with pie weights or dried beans. Place pie dish on a rimmed baking sheet and bake until crust is dry around the edge, 20–25 minutes. Remove parchment and weights; bake until surface looks dry, 10–12 minutes longer.
Meanwhile, blend egg yolks, eggs, buttermilk, sugar, lemon zest, lemon juice, salt, and saffron in a blender until smooth. With motor running, add 2 tablespoons flour, then butter. Tap blender jar against countertop to burst any air bubbles in filling and pour into warm crust.
Bake pie, rotating halfway through and covering edges with foil if they brown too much before filling is done, until filling is set around edge but center jiggles slightly, 55–65 minutes. Transfer pie dish to a wire rack and let pie cool. Serve pie with whipped cream.
DO AHEAD: Pie can be baked 2 days ahead. Keep at room temperature up to 6 hours; cover and chill to hold longer.
Short Rib Pot Pie

Ingredients:
3 cups all-purpose flour
2 teaspoons kosher salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1/2 cup vegetable shortening or beef lard
3 pound boneless beef short ribs, cut into 2" pieces
Kosher salt, freshly ground pepper
1/2 cup all-purpose flour, plus more
2 tablespoons olive oil
1 10-ounce package frozen pearl onions, thawed
4 garlic cloves, chopped
2 tablespoons tomato paste
2 cups dry red wine
2 sprigs rosemary
6 sprigs thyme, plus 2 tablespoons chopped thyme
Flaky sea salt (such as Maldon)
Heavy cream (for brushing)

Instructions:
Pulse flour and salt in a food processor; add butter and shortening and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer flour mixture to a large bowl and drizzle with 1/2 cup ice water. Mix with a fork until dough just comes together.
Knead dough lightly, adding more water by the tablespoonful if needed, until no dry spots remain (dough will be slightly shaggy but moist). Form into a disk and wrap tightly in plastic. Chill until firm, at least 2 hours.
Preheat oven to 375°F. Season short ribs with kosher salt and pepper; toss with 1/2 cup flour on a rimmed baking sheet. Heat oil in a large heavy pot over medium-high heat and, working in batches, shake excess flour from ribs and cook, turning occasionally, until deeply browned, 8–10 minutes per batch. Using a slotted spoon, transfer to a large bowl.
Add onions to same pot and cook, stirring occasionally, until golden brown; season with kosher salt and pepper and, using a slotted spoon, transfer to a small bowl. Reduce heat to medium, add garlic to pot, and cook, stirring, until softened, about 2 minutes.
Add tomato paste and cook, stirring often, until slightly darkened in color, 5–8 minutes. Add wine, rosemary, and thyme sprigs, bring to a boil, and cook, scraping up browned bits, until liquid is reduced by half, 8–10 minutes. Add 6 cups water to pot and bring to a boil.
Return short ribs to pot; season with kosher salt and pepper. Reduce heat and simmer gently, uncovered, until short ribs are almost falling apart and liquid is thick enough to lightly coat a spoon, 2 1/2–3 hours.
Add onions and chopped thyme to pot and stir to break up short ribs; season filling with kosher salt and pepper. Remove herb sprigs.
Roll out dough on a lightly floured surface to about 1/8" thick. Transfer filling to a shallow 2-quart baking dish. Place over filling and trim, leaving overhang. Tuck edges under and crimp. Cut a few slits in crust. Brush with cream and sprinkle with sea salt. Alternatively, you can use 8 individual dishes.
Place dish on a rimmed baking sheet and bake pot pie until filling is bubbling and crust is golden brown, 50–60 minutes (35–40 minutes for smaller dishes). Let sit 5–10 minutes before serving.
Crust can be made 2 days ahead; keep chilled. Filling can be made 2 days ahead. Let cool; cover and chill. Reheat gently before assembling pie.
Spicy Kimchi Tofu Stew

Ingredients:
Kosher salt
1 16-ounce package silken tofu, cut into 1" pieces
1 tablespoon vegetable oil
4 cups gently squeezed cabbage kimchi, chopped, plus 1 cup liquid
2 tablespoons gochujang (Korean hot pepper paste)
8 scallions, cut into 1" pieces
2 tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame oil
Freshly ground black pepper
6 large egg yolks
2 tablespoons toasted sesame seeds

Instructions:
Bring a large pot of salted water to a boil. Reduce heat, carefully add tofu, and simmer gently until slightly puffed and firmed up, about 4 minutes. Using a slotted spoon, transfer tofu to a medium bowl.
Heat vegetable oil in a large heavy pot over medium-high heat. Add kimchi and gochujang and cook, stirring often, until beginning to brown, 5–8 minutes. Add kimchi liquid and 8 cups water. Bring to a boil, reduce heat, and simmer until kimchi is softened and translucent, 35–40 minutes.
Add scallions, soy sauce, and tofu; simmer gently until tofu has absorbed flavors, 20–25 minutes (tofu will fall apart a little). Add sesame oil; season with salt and pepper. Ladle stew into bowls; top each with an egg yolk and sesame seeds.