Kimchi Chigae: Korean Kimchi Stew

Kimchi chigae is a Korean recipe that has the aim of making sure nothing goes to waste. Like bibimbap, it’s about taking what’s in your fridge that you would otherwise not serve at the table and putting them into a pot until they become delicious again. If you like spicy food, you will love love love this recipe. It’s easy, delicious, and healthy to boot!

KIMCHI CHIGAE: KOREAN KIMCHI STEW [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE KIMCHI CHIGAE:

• 1 tablespoon olive oil
• 1/4 red onion, diced
• 6-7 Shiitake mushrooms, sliced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 cup kimchi, overripe
• 1 1/2 tablespoons gochujang
• 1 tablespoon Korean BBQ Marinade (see below)
• 1 cup water
• 1/2 cup black beans
• 3 ounces extra firm tofu, sliced
• Green onions, for garnish

FOR THE KOREAN BBQ MARINADE:

• 1/2 red onion
• 6 cloves garlic
• 1/2 cup soy sauce or gluten-free tamari
• 2 tablespoons mirin
• 1/2 Korean apple pear
• 1/2 red bell pepper
• 1 teaspoon black pepper
• 2 tablespoons maple syrup, optional
• 1 tablespoon liquid smoke, optional

PREPARATION

1. Blend all ingredients for the Korean BBQ marinade in blender until smooth and slightly frothy.
2. In a medium-sized pot over medium high heat, add 1 tablespoon olive oil. Once the oil is nice and hot, add red onions and mushrooms. Cook until brown. Add garlic and salt and stir until garlic softens.
3. Add kimchi and some of the kimchi juice. Feel free to slice the kimchi into bite-sized pieces if it doesn’t come that way already. Make sure the kimchi is overripe, as in, not the kind that you want to eat raw. The kimchi should be a dull orange (as opposed to the beautiful bright orange you see when served at a meal) and smell a bit. If you use underripe or even just ripe kimchi, the stew will not come out as good.
4. Add gochujang and Korean BBQ marinade and stir until all the veggies are evenly coated. 
5. Add water and bring to a boil. Then add black beans, tofu, and a little green onion for garnish. Do not let your stew cook too long. The longer you cook, the soggier your kimchi becomes. You want your kimchi to retain a nice satisfying “crunch” even when the stew is done cooking.

http://www.onegreenplanet.org/vegan-recipe/kimchi-chigae/