Cabbage Kimchi Stew

Cabbage Kimchi Stew is a flavorful Korean dish that combines the tangy taste of fermented kimchi with tender cabbage and hearty vegetables, all simmered to perfection. This comforting stew is a delightful way to enjoy the rich umami flavors typical of Korean cuisine.

Ingredients

• Napa cabbage - 200 grams, chopped
• Kimchi - 150 grams, chopped
• Tofu (firm) - 150 grams, cubed
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, minced
• Green onions - 2, chopped
• Vegetable broth - 500 ml
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Red pepper flakes - 1 teaspoon (adjust to taste)
• Carrot - 1 medium, sliced
• Mushrooms (shiitake or button) - 100 grams, sliced

Steps

1. In a large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, and sauté for about 1 minute until fragrant.
2. Add the chopped napa cabbage and carrots to the pot. Cook for about 5 minutes, stirring occasionally, until the cabbage starts to wilt.
3. Stir in the chopped kimchi, vegetable broth, soy sauce, and red pepper flakes. Bring the mixture to a simmer.
4. Add the cubed tofu and sliced mushrooms to the pot. Continue to simmer for an additional 10-15 minutes, allowing the flavors to meld together.
5. Finally, stir in the chopped green onions and cook for an additional 2 minutes. Adjust seasoning if needed.
6. Serve hot, garnished with extra green onions if desired.

Nutrition

• Calories: 220
• Protein: 10 g
• Carbs: 20 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 900 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in probiotics from kimchi, promoting gut health.
• Low in calories while providing essential nutrients and fiber.

Tags