Kimchi Stew
A spicy Korean soup built on kimchi, vegetable broth, and swappable protein and vegetable components. Simmered until vegetables soften and flavors meld into a warming, tangy broth.
Ingredients
Method
Chop kimchi into bite-sized pieces, reserving all liquid. Dice the protein into uniform pieces or thin slices. Chop the primary and secondary vegetables and mince the garlic. Prepare the tertiary vegetable.
Heat sesame oil in a large pot over medium-high heat. Add the protein and cook until no longer pink, about 4–6 minutes; stir occasionally.
Add garlic and the secondary vegetable (onion); sauté until fragrant and the onion softens, about 2 minutes.
Add the chopped kimchi and its liquid, then pour in vegetable broth. Stir to combine and bring to a simmer over medium heat.
Add the primary and tertiary vegetables. Reduce heat to medium-low and simmer uncovered for 15–20 minutes until all vegetables are tender.
Stir in soy sauce and sugar (if using). Taste and adjust soy sauce or sugar to balance spice and saltiness.
Ladle stew into bowls. Garnish with sesame seeds and sliced green onion. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →