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Kimchi Stew with Tofu and Vegetables

Kimchi Stew is a classic and vibrant Korean dish. It's spicy and deeply savoury, yet light and invigorating. You could serve this with some jasmine or brown rice, but it works just as well on its own if you prefer. Although you can easily buy kimchi in Asian supermarkets, be aware that it is often not vegetarian. With that in mind, this recipe uses our own vegetarian kimchi recipe

Kimchi Stew with Tofu and Vegetables

Serves: 4

Prep time: 15 minutes

Cook time: 45 minutes

Ingredients

  • 4-5 tbsp untoasted sesame oil or sunflower oil
  • 125g shiitake, oyster or chestnut mushrooms, sliced
  • 1 small aubergine, quartered and cut into 1cm thick slices
  • 250g kimchi, chopped
  • 1 tsp toasted sesame oil
  • 6 spring onions, sliced
  • 2 cloves garlic, minced finely
  • ½ tsp gochugaru chilli flakes
  • 2 tsp gochujang chilli paste
  • 1-2 tbsp shoyu
  • 600 ml water
  • 250g firm tofu, cubed into 2cm pieces
  • 150g baby sweetcorn, sliced into thirds
  • Garnish: 2 Spring onions, sliced thinly on the diagonal and soaked in cold water to crisp up

Method

  1. Heat the 1 tbsp of oil in a large frying pan, and stir fry the mushrooms until just beginning to brown a little. Remove to a plate and set aside.
  2. Heat the 2 tbsp remaining oil, and fry the aubergine slices until golden on both sides. You may need to add extra oil to the pan. Add to the cooked mushrooms and set aside.
  3. In a wok or large pan, heat 1 tbsp untoasted sesame or sunflower oil, and cook the chopped kimchi for about 5 minutes.
  4. Add 1 tsp toasted sesame oil, the Spring onions, garlic, gochujang, gochugaru and shoyu. Stir to combine, then add in the water. Bring to a boil then reduce the heat and simmer for about 15 minutes.
  5. Add the tofu and baby sweet corn and simmer for a further 10 minutes.
  6. Just before serving, add in the mushrooms and aubergine and stir to heat through for a couple of minutes further. Taste for seasoning and add a little extra shoyu or gochujang if necessary.
  7. Serve in deep bowls with the spring onions sprinkled on top.

Delicious food photography by Rob Wicks of Eat Pictures.

For more hands on experience with kimchi and dishes like this one, check out our Far Eastern course selection!

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