Out of all the Korean dishes out there, my all time favorite has got to be kimchi stew (kimchi jjigae) because 1) I love kimchi and 2) it’s one of those dishes that tends to be more on the veggieful side. (: Plus it usually comes with a bowl of rice so I can choose to have a higher or lower carb meal depending on how hungry I’m feeling that day. Oh and the best part about making this Kimchi stew at home is that I know exactly what’s in it right down to the kimchi because I used some from the batch I made at home.
Simple. Clean. Ingredients. (serves 2)
1 clove minced garlic
1 cm ginger slice minced
1/3 onion sliced
2 teaspoons soy sauce
1 tablespoon miso paste
1 teaspoon Korean red chili pepper flake (optional for extra heat)
1/4 cup juice from kimchi
1 cup water
1 cup kimchi (recipe hEasy Korean kimchi (vegan friendly)ere)
50g shimeji mushrooms or enoki
100g medium firm tofu
1 scallion sliced
Note: feel free to add in a few pieces of sliced pork in it as well if you like but I opted to leave it out to keep it vegan
1. Sautee the garlic, ginger and onion in a saucepan on medium heat for 1 minute. Add the kimchi in and sautee for another minute. Add in the soy sauce, miso paste, chili pepper flakes, kimchi juice and water.
2. Stir in the kimchi, shimeji mushrooms and tofu. Bring the soup in to a boil and let it cook for 15 minutes. Top with scallions and munch alone or with a bowl of (brown) rice!
I will be giving this a try, thanks for the detail step by step guide.