KIMCHI Jjigae

I confess that this is my version of this spicy stew, lighter on the spice and with no pork and more veggies, but the spirit is there. There’s nothing quite like fermented foods for our gut health and kimchi is one of the best. It’s a quick and easy dish served with rice that is sure to please.

Makes 2 servings

Ingredient List:

• Avocado oil
• ½ red onion, thin half moons
• 2 cloves garlic, thinly sliced
• Small piece fresh ginger, think matchsticks (optional)
• Hot chili spice
• Soy sauce
• 4-5 fresh shiitake or cremini mushrooms, stemmed, thinly sliced
• ½ zucchini, thin half-moon slices
• 1 small carrot, think oblongs
• 1 cup kimchi
• ½ block extra firm tofu, thick slices
• ½ cup crushed or pureed tomatoes
• 2 scallions, thinly sliced on the diagonal

Step By Step Instructions:

Place about 2 tablespoons oil in a heavy deep skillet along with onions, garlic and ginger over medium heat. When the onions begin to sizzle, add a generous pinch hot spice and a splash of soy sauce. Sauté until translucent. Add mushrooms, cover and simmer 1 minute. Layer zucchini and carrot on top. Pile kimchi in the center of the pan on the veggies. Lay tofu slices around the rim. Spoon tomatoes over top, season lightly with soy sauce or salt and cover. Simmer for 7-8 minutes over medium low heat. Remove cover, top with scallions and serve along with a side dish of brown rice (we prefer basmati for this recipe).

Cook’s Tip: Vary the vegetables to your likes and to the seasons. If you are buying kimchi, look for one without added sugar.