Kimchi StewPosted: March 17, 2013
I made a batch of kimchi a few weeks ago. Kimchi continues to ferment and gets more sour with age. I don’t like my kimchi overly sour, so I wanted to use what was left before it got too funky. Stews are very traditional Korean dishes and Kimchi Stew is very common. This Korean stew is super quick and a great way to use up left-over or older (more sour) batches of kimchi. It’s spicy, flavorful, and a great way to get your Korean food fix. Serve it with hot rice, if you wish.
This version of Kimchi Stew does not have the traditional pork belly in it. It is not vegetarian, though, because it does contains fish sauce. Of course, you can substitute soy sauce for the fish sauce. Just be aware that some kimchi is made with fish sauce, so if you want a truly vegetarian dish, you will have to buy a vegan version of kimchi or make your own.
You can buy kimchi at grocery stores, natural food markets, or Asian markets. It is usually in the produce section. It’s easy to make and you can find a recipe to make you own here.
1 small onion, slivered
1 tablespoon sesame oil
3 cloves garlic, minced
1-inch piece of ginger, peeled, minced
1 1/2 cups kimchi, chopped into bite-sized pieces (include kimchi juices)
1 tablespoon gochujang (Korean hot pepper paste)
1 tablespoon gochugaru (Korean chile pepper powder)
1 tablespoon fish sauce
1 teaspoon Chinese cooking wine
6 ounces firm tofu, cubed (about 3/4 a package)
salt and pepper to taste
hot rice, to serve (optional)
Heat sesame oil over medium heat. Add sliced onion and saute until they just start to get tender. Add the garlic and ginger and continue to saute for a minute. Add the kimchi, gochujan, gochugaru, fish sauce, and Chinese cooking wine. Bring to a slight boil and cook 10 minutes. Stir in cubed tofu and heat through. Serve with hot rice, if desired.