Ingredients with Measurements:
• 2 tablespoons vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon gochujang (Korean red pepper paste)
• 1 teaspoon gochugaru (Korean red pepper flakes)
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• 2 cups kimchi, chopped
• 2 cups vegetable broth
• 1/2 cup firm tofu, cubed
• 2 tablespoons toasted sesame seeds
• 2 scallions, thinly sliced
Special Equipment Needed:
• Large pot
• Knife
• Cutting board
Step-by-Step Instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the gochujang, gochugaru, soy sauce, sesame oil, and sugar and stir to combine.
4. Add the kimchi, vegetable broth, and tofu and bring to a boil.
5. Reduce the heat to low and simmer for 10 minutes.
6. Serve with toasted sesame seeds and scallions.
Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information (per serving):
Calories: 200
Fat: 10g
Carbohydrates: 16g
Protein: 8g
Substitutions for Ingredients
• Vegetable oil: canola oil, olive oil, or coconut oil
• Onion: shallot or leek
• Gochujang: sriracha or chili paste
• Gochugaru: crushed red pepper flakes
• Soy sauce: tamari or coconut aminos
• Sesame oil: vegetable oil
• Kimchi: sauerkraut
• Vegetable broth: chicken broth
• Firm tofu: tempeh or seitan
Variations:
• Add 1 cup of cooked rice to the stew for a heartier meal.
• Add 1/2 cup of diced carrots or mushrooms for additional vegetables.
• Substitute the tofu for 1/2 cup of cooked beef or pork.
Tips and Tricks:
• If you don’t have gochujang or gochugaru, you can substitute with chili paste or crushed red pepper flakes.
• If you don’t have sesame oil, you can substitute with vegetable oil.
• For a spicier stew, add more gochugaru or chili paste.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a pot over medium heat until warmed through.
Presentation Ideas:
Serve in individual bowls with a sprinkle of toasted sesame seeds and scallions.
Garnishes:
Toasted sesame seeds and scallions.
Pairings:
Serve with steamed white rice or a side of kimchi.
Suggested Side Dishes:
• Steamed white rice
• Kimchi
• Pickled vegetables
Troubleshooting Advice:
• If the stew is too spicy, add a tablespoon of sugar to balance out the flavors.
• If the stew is too salty, add a splash of water to dilute the flavor.
Food Safety Advice:
• Store the stew in an airtight container in the refrigerator for up to 5 days.
• Reheat in a pot over medium heat until warmed through.
Food History:
Kimchi stew is a traditional Korean dish that is often served as a side dish or as a main course. It is made with kimchi, which is a fermented vegetable dish, and is usually served with steamed white rice.
Flavor Profiles:
This stew is spicy, savory, and slightly sweet.
Serving Suggestions:
Serve with steamed white rice or a side of kimchi.
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Region: Korean