I was away for a couple of days and when I got home this morning, I realised that my stash of vegetable odds and ends in the refrigerator were about a day away from becoming a giant compost heap. Then I remembered the K-popped! Trio’s Beijing adventure last month when we had Kimchi Jjigae and the dish had all sorts of veggies mixed in it. After some brief recipe surfing on the web, it didn’t seem difficult to make at all. Yes! A full belly AND an entry for K-popped! Ha ha!
So here’s my version of this nutritious stew. Probably not very authentic as I’m no Korean chef so to all you Korean cooks out there – if I really botched something here, do feel free to knock me on the noggin.
Eggplant (cubed), carrots, fresh mushrooms (I had crimini, but shitakes would’ve
been perfect!), green beans, tomatoes (chunks), leeks (sliced),
ginger (thinly sliced), garlic (crushed and chopped), tofu and
kimchi (about 1 cup chopped into strips). I had everything on hand except for the kimchi which I quickly
grabbed from the supermarket nearby.
I added about 2 1/2 bowls of water, gave the veggies a good mix then
turned on the heat to medium high bringing the stew to a boil.
The reason why I turned off the heat after sautéing was because
I wanted the vegetables to slowly leach out their liquid.
When the stew started bubbling and hissing, I covered the pot,
brought the heat to low and let it simmer for 10-15 minutes.
The tofu I had on hand was super soft so I added it towards the end otherwise
it would’ve broken into little… tofulets… er, yea. Simmer for another 5 minutes.
If you have a firmer tofu, you can add it during Step 3 and skip this step.
Yum! I have to say it was pretty good, and so easy too!
Hmm, Rain’s favourite dish huh? He must be a very simple man. 😀