Korean stew with kimchi
Ingridients:
2 cups vegan kimchi (including kimchi juice), roughly chopped
200 g soft or silken tofu, cut into large cubes
2½ cups vegetable broth
1 tbsp Gochujang red pepper paste
2 tsp. Gochujang red pepper flakes
2 tsp. sesame oil
2-3 tbsp chopped green onions
1-2 garlic cloves, minced
salt and pepper to taste
mushrooms (enoki, etc.)
choice of egg yolk or seafood of choice
choice of sesame seeds
Instructions:
Heat sesame oil in a heavy-bottomed pot over medium heat. Add chopped vegan kimchi, garlic, and Gochujang flakes. Sauté for 2 minutes.
Pour in vegetable broth, then stir in the Gochujang paste. Bring the mixture to a boil.
Add soft tofu and half of the chopped green onions. If you have mushrooms, add them now.
Simmer for 10 minutes. Serve hot, garnished with green onions, sesame seeds, and an optional raw egg yolk.
Recipe and photos were made for Striped Apron magazine, Fall 2023.
