AJU NICE
Published by marlies
19th
May

I’ve been focusing a lot on de-stressing lately… With the crazy amounts of deadlines coming up, I’ve gotten quite good at planning things to do that make me happy. Or not planning and letting things unfold. This week, my friend, whom I lovingly call Meli-park, came over for a dinner date, which quickly turned into a sleepover due to too much fun being had. It happens. Specially if you’re both fans of bad puns.

 

I had promised her to attempt to make kimchi stew, so I set about making a kelp broth for the base. Guys, boiling seaweed is asking for trouble let me tell you. In no time the entire place smelled like ocean. How did I not see that coming? We were already dreading the outcome of the stew.

Pros of making this stew, it allowed for lots of time to joke around. Cons of making this stew, it also provided enough time for the two of us to fall for a new group. We had both been avoiding this group (they’re called KNK, check them out), cause we knew they were kinda our thing: 5 tall good-looking talented idiots with catchy songs. We fell fast. We fell hard.

This stew was a winner. It was just the right balance of sweet and spicy, and a great way to finish up my batch of kimchi. Above all, it was the perfect excuse to invite a friend over, laugh about shared interests and just let loose.

 

Vegan Kimchi Stew

Time: 60 minutes – Serves 4
Ingredients

  • 450g silken tofu carefully sliced
  • 450g vegan kimchi chopped to bite-size pieces
  • 1/4c kimchi juice
  • 3 green onions sliced diagonally
  • 1 medium onion sliced
  • 2tsp sugar
  • 1tsp salt
  • 2tsp gochugaru
  • 1tbsp gochujang
  • 2 cups kombu broth
  • rice

For the kombu broth

  • 3-4 sheets of kombu (dried kelp)
  • a small handful of sliced daikon radish
  • 3 green onion roots
  • 4 cups of water

Instructions

  1. Put all the broth ingredients into a large pot. Boil on medium-high heat for 20 minutes, then let simmer on low for another 5 minutes. Strain the broth.
  2. Add the kimchi, kimchi juice and onion to a shallow pot. Top with 2/3 of the green onions and all the seasonings. Drizzle with sesame oil and add the kombu broth. Cover and cook for 10 minutes on medium high heat.
  3. Open the lid and mix in the seasonings. Top the stew with tofu. Cover and cook for another 15 minutes on medium heat.
  4. Remove from heat and top with the remaining green onion.
  5. Serve right away with a nice bowl of rice

Leave a Reply

AJU NICE
Powered by WordPress Umitohoshi
%d bloggers like this: