Kimchi Stew

Korean stew-Kimchi jjigae

Image via Wikipedia

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.


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