Name: Korean Cabbage Kimchi Stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 cup kimchi (fermented cabbage, chopped); 1 onion, thinly sliced; 2 cloves garlic, minced; 1-inch piece of ginger, grated; 1 medium carrot, sliced; 1 zucchini, sliced; 8 oz firm tofu, cubed; 4 cups vegetable broth; 1 tablespoon soy sauce; 1 tablespoon gochujang (Korean red chili paste); 1 tablespoon sesame oil; 1 tablespoon vegetable oil; Salt and pepper to taste; Green onions, chopped (for garnish); Cooked rice (optional, for serving)

Instructions

In a large pot, heat vegetable oil over medium heat. Add garlic, ginger, and onion, sautéing until fragrant and the onions are translucent.
Add the chopped kimchi to the pot and cook for a few minutes, stirring occasionally. The kimchi will begin to soften and release its flavors.
Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let the stew simmer for about 10-15 minutes to develop the flavors.
Stir in the soy sauce and gochujang, adding them to the pot and mixing well until fully incorporated.
Add the sliced carrots and zucchini to the stew, letting them cook until tender yet slightly crisp.
Toss in the cubed tofu and allow it to warm through in the stew. Season with salt and pepper to taste.
Finish the stew by drizzling sesame oil over the top, giving it that classic Korean flavor profile. Let the stew simmer for a few more minutes before removing it from heat.
Serve hot in bowls, garnished with chopped green onions on top. Optionally, enjoy this delicious Korean Cabbage Kimchi Stew with a side of cooked rice for a satisfying meal.

Ingredients

Instructions

Nutrition Facts