Spicy Kimchi Stew with Vegetable Broth
Making a Flavorful Kimchi Stew using a Rich Vegetable Broth Base
This Kimchi Stew is a heartwarming dish that combines the zesty flavor of kimchi with the natural sweetness of vegetables, perfect for chasing away the winter chill. Its spicy and refreshing taste will surely brighten your meal. (Source: https://mangoistree.tistory.com)
Ingredients- 1 bowl of well-fermented kimchi
- 1/2 onion
- 1 stalk of green onion (scallion)
- 1 piece of dried kelp (about 5cm x 5cm)
- 2L vegetable broth (or anchovy-kelp broth)
- 10 dried anchovies for broth
- 1/2 Tbsp minced garlic
- 1/6 Tbsp minced ginger
- 4 Tbsp soy sauce for soup (adjust according to kimchi’s saltiness)
Cooking Instructions
Step 1
First, prepare the vegetable broth base. In a pot, combine the dried kelp and anchovies for broth with 2L of water. Bring to a boil over high heat. Once boiling, remove the kelp and reduce the heat to medium-low. Simmer for another 10 minutes to extract the anchovy flavor. (If you don’t have pre-made vegetable broth, using just anchovies and kelp in this step will still yield a delicious broth. For an even richer vegetable broth, you can add vegetables like radish, onion peels, and the white parts of green onions to the boiling water.)
Step 2
Chop the kimchi into bite-sized pieces. About one bowl’s worth is needed. Cutting it slightly larger, rather than too finely, will provide a better texture.
Step 3
Peel and thinly slice half an onion.
Step 4
Cut one stalk of green onion diagonally. While chopping it finely is an option, diagonal cuts can contribute to a cleaner broth flavor.
Step 5
Add the chopped kimchi, sliced onion, and green onion to the prepared broth. Simmer them together. The aged flavor of the kimchi will meld with the natural sweetness of the onion and green onion, creating a deeper and richer soup. Let it simmer over medium heat until the kimchi is tender and the broth becomes clear.
Step 6
Once the kimchi is cooked and the flavors have infused into the broth, add 1/2 Tbsp of minced garlic and 1/6 Tbsp of minced ginger. Simmer for a little longer. Garlic and ginger help to remove any unwanted odors and add a pleasant spiciness to the stew.
Step 7
Finally, season the stew with soy sauce for soup. This type of soy sauce adds a deeper umami flavor compared to regular salt, elevating the taste of the Kimchi Stew. Since kimchi varies in saltiness, adjust the amount of soy sauce accordingly. You can also add a pinch of black pepper to taste. Serve the hot and delicious Kimchi Stew!
