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. Step 1: Ingredients!Eggplant (cubed), carrots, fresh mushrooms (I had crimini, but shitakes would’vebeen perfect!), green beans, tomatoes (chunks), leeks (sliced),ginger (thinly sliced), garlic (crushed and chopped), tofu andkimchi (about 1 cup chopped into strips). I had everything on hand except for the kimchi which I quicklygrabbed from the supermarket nearby. Step 2: Sautée!Over medium heat, sautée garlic and ginger with sesame oil until fragrant. Step 3: Into

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