KIMCHI CHIGAE - Kimchi Stew

Kimchi is a food that was designed to feed people for a very long time. Regular cabbage will go bad in a week. Kimchi, on the other hand, can feed a family for several months. Once the kimchi in your refrigerator starts to get a little TOO sour for your tastebuds, though, you know it’s time to make kimchi chigae, or kimchi stew. It’s not a good idea to try and make this with fresh kimchi—the kind you’d be happy to eat out of the jar, as the flavors will not be developed enough (or “stinky” enough!) to withstand the cooking process. This simple recipe will layer the intense kimchi flavors you love into a rich stew. Note, this recipe does include one non-traditional component—black beans! I definitely did not pick that up from my mom, but I’m always looking for ways to incorporate more beans into my diet. Enjoy with a bowl of piping-hot rice!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium ddukbaegi or Dutch oven, heat the sesame oil and olive oil over medium-high heat. When the oil is hot, add the scallion whites, onion, ginger, garlic, and potato. Sauté the vegetables until the onions turn translucent, about 3 minutes.

Step 2

Add the kimchi and continue to cook until it begins to caramelize, about 1 minute. Add the gochujang and brown rice syrup and stir the vegetables to evenly coat.

Step 3

Add the soy sauce to deglaze the bottom of the pot. Add the vegetable broth and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes.

Step 4

Add the tofu, black beans, and the scallion greens and cook for an additional 2 minutes before serving.