Ingredients
- ***Ingredients for Broth(soak the night before for best results):
- 2cm x 10cm piece of kombu (dried kelp), slits cut along long sides
- 5 dried whole shiitake mushrooms
- 4 cups water
- ***Ingredients for Stew:
- 1 x 180g jar Obap Kimchi (reserve 1 tbsp for side dish)
- 1 tbsp neutral oil (I use canola)
- 1 tsp sesame oil
- ½ small brown onion, diced
- 2 tsp chopped garlic
- 2 large spring onions, finely sliced
- ½-1 tbsp gochugaru(Korean chilli flakes), according to taste (we like it hot!)
- 1 tbsp gochujang paste
- 2 tsp soy sauce
- 1 tsp rice oligo (or sugar)
- 2 tsp fresh lemon juice
- 2 tsp toasted sesame oil, extra
- Sliced shiitake mushrooms, reserved from stock
- 150g enoki mushrooms, ends trimmed, rinsed and patted dry on paper towel
- 200g firm tofu, diced (I used a flower-shaped cutter - cute!)
- Spring onion curls, chilli flower, chilli slices, for garnish
Method
- Place Broth ingredients in bowl, cover, and leave overnight in fridge. The next day, bring to boil, immediately remove from heat. Allow to cool, then strain. Discard kombu. Remove mushroom stems and discard. Slice mushrooms and reserve.
- In medium pot, heat canola and the 1 teaspoon of sesame oil over medium-low heat. Add brown onion, spring onion and garlic, sauté 2-3 minutes until onions until softened but not coloured.
- Add kimchi and juice, stir 1 minute.
- Add strained stock, bring to boil. Add gochugaru, gochujang, soy sauce, oligo/sugar, lemon juice, extra sesame oil. Reduce heat, simmer 3 minutes, stirring occasionally. Taste - it should be slightly sweet, salty, a little sour, and definitely spicy! Adjust seasoning if needed.
- Add diced tofu and sliced shiitake mushrooms, simmer 3 minutes until warmed through.
- Add enoki mushrooms, simmer 1 minute.
- Garnish with lots of spring onion curls(4-5cm spring onion lengths, thinly sliced lengthwise, soaked in cold water), some red chilli slices, and a chilli “flower”.
- Serve with steamed medium-grain rice and banchan(side dishes) - rolled egg omelette (I added Obap Seasoned Seaweed slice to mine) is the traditional accompaniment. I also served Spicy Steamed Eggplant, Cucumber in Sesame Dressing, and crispy lettuce leaves alongside.Enjoy!
Product used in recipe
- Obap - Kimchi