Kimchi Stew with Tofu and Meatballs

Kimchi Stew with Tofu and Meatballs

later on, I found out it was so clean to make kimchi soup base at domestic. All  need is a huge jar of kimchi and a few gochujang (Korean hot Chili Paste). you may even get each of these on Amazon (shop kimchi here, and gochujang right here).

after you get the basic ingredients equipped, the cooking part is easy. All you want to do is stir fry heaps of aromatics with the kimchi and gochujang to launch their perfume. Then you can throw in any greens and protein you like.

even though conventional kimchi stew regularly uses thinly sliced red meat, I favor to use ground pork to make these flavorful, juicy, and soft meatballs. The soup is someway extra pleasant this manner. We serve it as a chief dish with steamed rice for dinner. It makes a chilly wintry weather day more heat and relaxed.

Kimchi Stew with Tofu and Meatballs

Meatballs :

  • 1 egg
  • 1/2 teaspoon ginger , minced
  • 1/2 lb (230 g) ground pork
  • 1 tablespoon soy sauce
  • 3 to 4 tablespoons bread crumbs
  • 2 teaspoons Shaoxing wine (or dry sherry)

Stew :

  • 2 cloves garlic , chopped
  • 2 teaspoons chopped ginger
  • 4 green onions , chopped
  • 1 tablespoon vegetable oil
  • 2 cups (14 oz / 400 g) kimchi
  • 2 cups mushrooms of your choice , sliced
  • 1 tablespoon sugar
  • 4 to 6 cups kale , chopped
  • egg yolk, green onion, and/or toasted sesame seeds for garnish (Optional)
  • 4 cups chicken stock
  • 1 pack (14 oz / 400 g) firm tofu
  • 1 tablespoon gochujang Korean spicy chili paste
  • 1/2 teaspoon salt


  1. integrate ground beef, ginger, Shaoxing wine, and soy sauce in a small bowl. mix nicely and set aside at room temperature to marinate for 10 mins. add the breadcrumbs and egg. Fold till it bureaucracy a quite tender paste. add a bit extra breadcrumbs if the paste is just too runny. Do not over-blend.
  2. warmness oil in a three-quart pot over medium heat till warm. upload the garlic, ginger, and green onion. Stir a few instances to launch the fragrance.
  3. add kimchi. prepare dinner and stir for two minutes or until smooth
  4. add the Gochujang. prepare dinner and stir for 1 minute, while the ingredients are flippantly lined.
  5. add the hen stock, tofu, sugar, and salt. cook dinner over medium excessive warmness till bringing to a boil. flip to medium low warmth and simmer for five mins.
  6. add the mushrooms and kale. prepare dinner for 5 mins.
  7. Use a medium-sized spoon or small cookie scoop to scoop the ground beef, form it right into a ball, and add it into the soup. preserve making the rest of the meatballs separately, inside the identical manner. cover and simmer for approximately 5 mins, or until the meatballs are cooked through but still very gentle. you could take out a meatball and cut it to check whether it’s cooked. put off the pot from the stove.
  8. Pour the stew into serving bowls and garnish with egg yolk, green onion, and sesame seeds, if the usage of. Serve warm with steamed rice.

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