All in favor of skipping the “new year, new you” cliches, right this way! This year had a lot of ups and downs. For all of us. And instead of putting pressure on yourself to make up a goal that you may or may not be passionate about going after, or convincing yourself you need to do things differently because it’s a new year, this recipe was made for you. Because I created this stew to feel like a warm, complex and delicious hug. Whether you need something comforting to soothe yourself, or need an impressive crowd pleaser for your get together, this kimchi stew checks all the boxes. And it’s really freakin’ yummy, too.
Serving size: Serves 4
Ingredients
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2 Tbsp. neutral oil
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4 cloves of garlic, minced
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1 small yellow onion, diced
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1 leek, chopped into rings (only the white parts)
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1 inch fresh ginger root, peeled and grated
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2 Tbsp. soy sauce
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1 Tbsp. white sugar
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3 tsp. gochugaru red pepper flakes
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1 green Korean pepper, sliced into rings (or jalapeno for extra kick)
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1 zucchini, peeled and sliced into half moons
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2 cups napa kimchi, roughly chopped
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¼ cup gojuchang
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¼ cup enoki mushrooms
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4 cups vegetable stock
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12 oz. soft tofu
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3 scallions, thinly sliced
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Sesame seeds
Mise En Place
Heat oil over medium heat in a large, heavy-bottomed pot. Melt garlic, onions, leek and ginger for four minutes or until fragrant.
Season with soy sauce, sugar and gochugaru pepper flakes, adding in Korean peppers and zucchini. Continue to cook for an additional two minutes. Stir in kimchi, gojuchang, enoki mushrooms and increase the heat under your pot to medium-high while you drizzle the vegetable stock over the stew.
Allow the jjigae to come to a roiling boil before bringing your temperature back down to a simmer for a minimum of twenty minutes. Once you’re ready to serve, break up tofu into walnut-size chunks and add it into the stew, cooking just until the tofu has warmed through (about two minutes).
Ladle into individual bowls and garnish with scallions and sesame seeds. Then, take a second to recognize how damn good your kitchen smells.
