Kimchi and Veg Stew
Kimchi and Veg Stew is a hearty dish that highlights the bold flavours of kimchi alongside a variety of vegetables. This stew is often enjoyed as a comforting meal, particularly in colder weather, and can be easily customized based on available ingredients. This quick and easy weeknight dinner is ideal for utilising leftovers from your fridge. It can also be prepared in a heavy-bottomed pot with a lid. For added heartiness, consider incorporating chicken thighs, pork, and a splash of fish sauce to enhance the flavour.
Ingredients
- ½ Squash, Chopped
- 1 Onion, Sliced
- 1 Leek, Sliced
- 300g Tofu, Cubed
- 200g Vegan Kimchi (@eatenaliveldn and @the_cultured_collective do great ones!)
- 150g Mushrooms, Sliced
- 2 Tbsp Gochujang
- 4 Tbsp Soy Sauce
- 2 Tbsp Gochugaru
- 1 Tsp Sugar
- 1 Tbsp @yondu.uk Or Veggie Stock Cube (this is a fish sauce sub)
- 5 Cloves Garlic, Chopped
- 250ml Water
To Serve
- Steamed Rice
- Crispy Seaweed / Sushi Nori
Step 1
Place everything in a pot, cover with a lid, and cook over medium heat for 30 minutes.
Serve with steamed rice and nori for a satisfying meal.
