Description

A spicy and sour kimchi stew that invigorates your palate with its bold flavors. This versatile dish can be enhanced with various vegetables and proteins for a hearty meal.

Ingredients

Scale

1 onion, halved and finely sliced
Olive or canola oil for frying
2 fistful portions of Korean cabbage kimchi, cut into small pieces with scissors
2-3 fistful portions of shredded leeks or other vegetables
1 firm tomato, diced
Optional: extra shredded cabbage, bean sprouts, spinach, finely cut mushrooms, thick fatty pork pieces or tuna

Instructions

Heat a deep frying pan or heavy soup pot over medium heat and add a splash of olive or canola oil.
Add the finely sliced onion and fry until soft and translucent, about 5 minutes.
Increase the heat to high and add the kimchi. Cook with the onions for 2-3 minutes, stirring occasionally, until the kimchi begins to brown and dry out slightly.
Add the shredded leeks and diced tomato to the pot. Stir well to combine with the kimchi and onions.
If using, add any optional ingredients such as extra cabbage, bean sprouts, spinach, mushrooms, pork, or tuna. Stir to combine.
Reduce the heat to medium and let the stew simmer for about 10 minutes, allowing the flavors to meld together.
Serve the stew hot, directly from the pot, and enjoy the spicy, sour flavors with your favorite side dishes.

Notes

For a more wholesome stew, consider adding extra vegetables or proteins like pork or tuna. Traditionally served in a heavy pot, this stew is best enjoyed hot. Be cautious as it can be extremely hot when served. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Soup
Cuisine: Korean

Nutrition

Serving Size: 1 bowl
Calories: 200
Sugar: 6
Sodium: 800
Fat: 12
Carbohydrates: 18
Fiber: 4
Protein: 6
Cholesterol: 0