Kimchi, originating from Korea, is delicious, spicy fermented napa cabbage and sometimes radish. When fermented, the dish is mixed with salt, vinegar, garlic, chili peppers, and other spices and is tightly sealed in a jar. This stew recipe is sure to become your new favorite winter dish to warm up with.

Typically served with rice, noodles, or soup, kimchi is a flavorful addition to a meal. Not to mention, kimchi has a wide array of health benefits!

Through the fermentation process, kimchi produces healthy bacteria called “lactobacilli” which aids digestion. Fermentation also produces probiotics which can help your body fight infections.

Kimchi is also low in calories – plus the garlic and chili peppers can contribute to a boost in your metabolism rates and decreasing inflammation.

Ingredients

Serves: 4-6 Prep Time: 15 minutes Cook Time: 40-45 minutes

Kimchi Stew

• 1 block extra-firm tofu, pressed and cubed
• Sesame Oil
• 1/2 white onion, thinly sliced
• 3 garlic cloves, minced
• 1 small bell pepper, thinly sliced
• 2 small carrots, thinly sliced
• 1 small zucchini, thinly sliced
• 2 cups kimchi, chopped (save any excess liquid)
• 1 cup mushrooms, sliced
• Soy sauce (to taste)
• Rice Vinegar
• 1 Tbs Curry Paste
• 4 Cups Vegetable Broth
• 1 Cup Uncooked Rice & 2 Cups Water
• Green onions, chopped

Directions

Preparing stew ingredients

1. First, prepare the tofu by removing it from the package, draining the liquid, wrapping the block in a paper towel, placing it on a plate, and pressing it with a skillet or heavy pot. Allow the liquid to drain for at least 10 minutes.
2. While the tofu is pressing, begin cooking your rice either in a rice cooker or stovetop pot.
3. Next, prepare all of your vegetables and kimchi. Set aside the vegetables.
4. Discard excess liquid from the tofu, unwrap it from the paper towels and cut the tofu into cubes.

Cooking the kimchi stew

1. In a medium skillet, heat 1 Tbs sesame oil on medium-high heat. Once hot, add the tofu to the pan. Cook for 2 minutes and add the excess liquid from the kimchi. Continue to stir and cook the tofu, flipping occasionally until the outside is lightly crisp.
2. Once the tofu is cooking, move it to a plate and set it aside for later. Then, using the same pan, heat a little extra sesame oil and begin sautéing onions and garlic for 2-3 minutes.
3. Then, add the carrots, bell pepper, and zucchini. Stir together. Add a splash of rice vinegar to keep the vegetables from drying out. Cook together for 5-7 minutes.
4. Transfer the vegetables to a large pot, then add the kimchi, mushrooms, curry paste, and vegetable broth. Optionally add szechuan pepper or black pepper for an added kick. Adjust taste with dashes of soy sauce if desired.
5. Bring the liquid to a boil, then reduce heat to low, cover the pot and simmer for 10-15 minutes or until the vegetables are tender and soft.
6. When the vegetables are done, turn off the heat and add the tofu to the stew. Serve over rice, top with green onions (maybe some extra sriracha if it isn’t spicy enough), and enjoy!

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