Kimchi Stew with Mushrooms
Stock options: chicken broth or vegetable broth
Recipe source: Bon Appetit (with mushroom + daikon modifications)
Serves 4 generously as a main course
Ingredients
1 tablespoon vegetable oil
6 scallions, white and pale-green parts chopped, dark-green parts reserved
6 dried Shitake mushrooms (or fresh)
4 garlic cloves, sliced
1 1-inch piece ginger, peeled, finely chopped
4 cups low-sodium chicken broth
3 tablespoons gochujang (Korean hot pepper paste)
3 tablespoons soy sauce
1 small daikon, peeled, sliced
½ cup kimchi
¼ block firm silken tofu
Directions
Boil water on the stove and pour over the dried shitake mushrooms to rehydrate. Let them sit for 15 minutes. Skip this step if using fresh mushrooms.
Heat oil in a large saucepan over high. Cook white and pale-green parts of scallions, garlic, and ginger, stirring often, until softened and fragrant, about 3 minutes. Add broth, then whisk in gochujang and soy sauce. Add daikon, shitake mushrooms, and gently simmer until daikon is tender, 15–20 minutes.
Add kimchi and tofu. Simmer until tofu is heated through. Carefully divide among bowls. Thinly slice reserved scallion tops and scatter over.
The other kind of stock options:
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