Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, kimchi stew. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Kimchi Stew is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Kimchi Stew is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have kimchi stew using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Kimchi Stew:
- Make ready 1/2 C. Napa Kimchi (range from 1/4-1 cup), Chopped
- Prepare 2 Tbsp. Gochujang Paste (Add more or less for spice.)
- Prepare 2 C. Chicken Broth (Add Salt if Unsalted)
- Take 1 C. Water (Ratio can be changed with Chicken Broth)
- Make ready 1 Tsp. Gochujang Powder (Add more or less for spice.)
- Take 1/2 lbs. Hot Italian Sausage, Seared, then Cube (or Fried Tofu)
- Make ready 1 Mini Seedless Cucumber, Thinly Sliced (Optional)
- Prepare 1/4 C. Enoki Mushrooms, Diced (Optional)
- Make ready 1/2 C. Beansprouts (Optional)
- Make ready 1/2 C. Bamboo Shoots
- Get 1/2 C. Water Chestnuts
- Prepare 1 C. White Rice
Instructions to make Kimchi Stew:
- Start your 1 Cup of White rice and then prepare all your ingredients.
- Heat up your water and broth in one pot, and start up a pan to sear your sausage. Prioritize your sausage. Brown both sides and then let it rest, it doesn't need to be cooked through since we'll be boiling it in the stew next.
- I normally use the sliced cucumbers here as the pan is cooling off to absorb some of the flavors, then add then into the stew in the next step.
- When the pot is hot, add in your Gochujang paste and chopped kimchi. Mix, then let it rise to a boil. Once Boiling, add in your sausage (chopped, letting it rest should've made it nearly done.), then all your other ingredients.
- I let my stew boil till my rice is done, so you might need to prep sooner or later based on its average cook time. My stew is usually boiling/simmering for about 15-20 minutes.
- Depending on the flavors you might want present, you might want to hold some ingredients till the last five minutes to preserve more of their taste.
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