Kimchi Stew
Serving Size 5
Prep Time 5 mins
Cook Time 5 mins
Difficulty Easy
Ingredients
Inspired by: Cheap & Cheerful Cooking
- 2 c Nasoya Kimchi in its own juice
- 1 c Nasoya Firm Tofu
- 1 onion
- 1 clove garlic
- 1 spring onion
- 1 tbsp gochujang
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tsp sugar
- 1 tsp gochugaru
- vegetable oil
For the Dashi Broth:
- 1 sheet nori seaweed
- 4 teaspoons shiitake mushrooms, dried
- 2.5 c water
Preparation
- Place the nori seaweed, dried mushrooms and water in a small saucepan, bring to the boil and simmer over low heat for at least 10 minutes. Then pour the broth through a fine sieve and keep it ready for later. Remove the mushrooms and cut into thin strips.
- Meanwhile, prepare the remaining ingredients. Halve the onion and cut into fine rings. Finely chop the garlic. Halve the tofu and cut into 1/2 - 1 cm thick slices. Cut the spring onions into fine rings.
- Heat a good dash of vegetable oil in a saucepan over medium-high heat. Add the kimchi and garlic and sauté briefly. Pour in the dashi broth.
- Add mushrooms, gochujang chili paste, gochugaru chilli flakes, soy sauce, sugar and sesame oil. If the stew has too little liquid, top up with a little more water if necessary. Now let everything simmer for about 15 minutes with the lid closed at low temperature.
- Place the tofu on top of the stew, add some stew broth and simmer for another 5 minutes.
- Serve the kimchi stew sprinkled with spring onions. Serve with rice and banchans of your choice!