From Vegetarian Times November/December 2010 issue.
This is much better than it sounds to those of us who do not eat Kimchi voluntarily!
“The spiciness of the stew depends on the kimchi used – feel free to add more or less according to your tastes.”
1 T vegetable oil
1 small onion, halved and thinly sliced
1 1/2 c kimchi
2 c Mushroom Stock
1 T rice vinegar, optional
1 russet potato, peeled and cut into 1 1/2 inch cubes (I suggest cutting it into smaller, 3/4 inch cubes) – about 1 cup
2 cups thinly sliced napa cabbage
1 10.5 oz pkg firm or extra-firm tofu, cut into 1/4-inch cubes
1/4 c grated or julienned carrot
1/4 c grated or julienned daikon radish (I did not have any so omitted this)
Heat oil in saucepan over medium heat. Add onion, and saute 5 minutes, or until beginning to brown. Add kimchi and sugar, and saute 2 to 3 minutes. Stir in Mushroom Stock and rice vinegar, if using, and add potato. Cover, reduce heat to medium-low, and simmer 15 minutes, or until potato cubes are soft.
Add cabbage and tofu, cover, and cook 3 minutes more. Serve garnished with julienned carrot and daikon radish.