91ÃÛÌÒß¹

Kimchi, the traditional Korean condiment, becomes the star of this meal, weaving its spicy, umami flavors throughout the dish. Gochujang, a fermented soybean and red pepper paste, contributes a sweet heat, and tteok, starchy Korean rice cakes, provide irresistible chewy bites throughout. Swap in firm, cubed tofu for the poached eggs if you’d prefer a vegan version.

Recipe

Ingredients

(Yields 4 Servings)

• 1 tbsp olive oil
• 1 medium leek, thinly sliced
• 2 ounces ginger, peeled and sliced into thin sticks
• 2 tbsp gochujang
• 1 quart vegetable stock
• 16 ounces kimchi
• 6 ounces Tteok (sliced Korean rice cakes)
• 1 bunch lacinato kale, stemmed and sliced into ribbons

  To serve:

• 4 pastured eggs, poached
• 2 tbsp sesame seeds, toasted
• 2 scallions, thinly sliced
• 4 ounces enoki mushrooms

Directions

1. Heat olive oil in a large heavy pot over medium-high heat. Add sliced leek and ginger and cook, stirring often, until beginning to brown (5-7 minutes).
2. Add gochujang to pot and stir to coat the vegetables. Add vegetable stock, kimchi and tteok.
3. Reduce heat and simmer until kimchi is softened (25-30 minutes).
4. Stir in kale, simmer for an additional 5 minutes.
5. Serve kimchi stew topped with poached egg, sesame seeds, scallions and enoki mushrooms.

This post was originally published by the Natural Gourmet Institute. Learn more about today's Natural Gourmet Center.