Looking for a comforting, warm, simple meal to make at the end of a long day? Look no further because kimchi stew meets all of these criteria. Kimchi, the traditional Korean condiment, becomes the star of this meal, weaving its spicy, umami flavors throughout the dish. Gochujang, a fermented soybean and red pepper paste, contributes a sweet heat, and tteok, starchy Korean rice cakes, provide irresistible chewy bites throughout. Swap in firm, cubed tofu for the poached eggs if you’d prefer a vegan version. This whole recipe costs $15 for four servings ($3.75/ serving).
(Yield: 4 servings)
1 tbsp olive oil
1 medium leek, thinly sliced
2 ounces ginger, peeled and sliced into thin sticks
2 tbsp gochujang
1 quart vegetable stock
16 ounces kimchi
6 ounces Tteok (sliced Korean rice cakes)
1 bunch lacinato kale, stemmed and sliced into ribbons
4 pastured eggs, poached
2 tbsp sesame seeds, toasted
2 scallions, thinly sliced
4 ounces enoki mushrooms
Heat olive oil in a large heavy pot over medium-high heat. Add sliced leek and ginger and cook, stirring often, until beginning to brown (5-7 minutes).
Add gochujang to pot and stir to coat the vegetables. Add vegetable stock, kimchi and tteok.
Reduce heat and simmer until kimchi is softened (25-30 minutes).
Stir in kale, simmer for an additional 5 minutes.
Serve kimchi stew topped with poached egg, sesame seeds, scallions and enoki mushrooms.