Wednesday, September 18, 2013

Kimchi Stew

Vegan MoFo

Kimchi Stew

2 tsp coconut oil
1 small onion, diced
1 cup kimchi
2 tbsp gochujang, or 2 tbsp miso paste and 1/2 tsp crushed red pepper
1/4 cup kimchi juice
3 carrots, julienned
1/2 zucchini, juliunned
2 tbsp tamari
5 cups water
1 package firm tofu
2 cups cooked brown rice


1. In a soup pot heat oil and add onion.  Cook until soft then add kimchi and cook for about 5 minutes.  Mix in gochujang or miso paste and red pepper.

3.  Add kimchi juice, carrots, zucchini and tamari and cook for 3 minutes.  Add water and bring to boil. Simmer for 30 minutes.  Add tofu and then let cool.

4.  In a bowl add cooked rice then ladel some soup into it.

Homemade Gochujang

3/4 cup white miso paste
.5 ounce red pepper powder, korean
4 tbsp sugar
6 tbsp tamari
1-2 tbsp water, if needed


1. Place all ingredients except water into pot and cook for 20 minutes.  Add water if mixture start sticking.  Let cool and store in refrigerator.

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