Kimchi Stew | Erica Robbin
This will warm you up on a cold winter's day!
This is a very simple recipe. It works well on its own or poured over steamed rice.
Blanching the cabbage ahead of time saves on cooking time and preserves color. Prepare cabbage by placing cabbage into boiling water for 3-5 minutes, just until it begins to turn soft.
An alternative way is to just to add cabbage in raw and simmer stew on low-heat until tender.
I like to add a bit of fried tofu.
I prepare mine by squeezing out excess moisture overnight. I do this by pressing the moisture out between flat hands, then I place the tofu block between two deep plates to drain, placing a cast iron pan over top, and letting it sit in the fridge overnight.
Slice, season, and lightly fry tofu in oil over high heat.
Fried pork, chicken, or beef works well too.
Or put a halves of boiled eggs on top.
- 2 tablespoons oil such as olive or sesame
- 3-6 cloves garlic
- 2 tablespoons brown sugar
- 1/2 cup chopped scallions
- 1 teaspoon Korean chili pepper
- 2 cups white cabbage or bok choy, chopped and blanched as above
- 1 cup kimchi, any style you prefer
- Water, to consistency
- Tofu or meat of choice
- Heat oil over medium-high heat
- Add garlic and brown sugar and cook until garlic just begins to toast
- Add scallions and pepper, cook until just barely soft.
- Add cabbage and kimchi, simmer on low with desired amount of water until warmed and tender, just enough to allow greens retain their bright color.
- Add to tofu or meat as preferred, heating thoroughly.