Kimchee Stew

I used to have no interested in Korean food at all. I just thought it’s too spicy. However, since I started to live in Hawaii, and there were many Korean people and Korean restaurants, I gradually became more familiar to Korean food. Actually Korean food is quite healthy, not spicy (well not all the time) and use lots of vegetables.

I especially like tofu soup, Soondubu . It’s good as is but when you mix with rice, it’s even better. Kimchee stew is similar.

I sometimes buy kimchee (Korean cabbage pickles) at a store, but since I don’t eat it daily, it gets old and sour. When Kimchee gets sour, it’s great to make this soup. Sourness of Kimchee disappears, and it will be a delicious soup. Try it!

Kimchee Stew

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Course SoupsCuisine Asian, KoreanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

1/4 pound ground beef or pork
1/4 cup sliced onion
1 clove garlic (optional)
1 cup Kimchee
1/2 tsp Korean chili flakes
1 tsp Gochujang (Korean chili paste)
1/2 cup Soft tofu (diced)
1 tsp Japanese fish stock (Hondashi) flakes
2 cups water

Directions

Dice garlic, slice onions and dice tofu.
In a medium sized pot, put all ingredients (onion, garlic, ground beef, kimchee, chili and Gochujang) except tofu and soup stock. Mix and heat.
Cook med heat for 5 mins and add soup stock with water. Boil.
Cook about 15 min and add tofu and cook 5 min more. Taste.
Serve in a bowl (and garnish with green onion. )

Notes

If you like it hot, add more chili flakes or Gochujang.