Kimchi Tofu & Chicken Stew

 

I've made some pseudo kimchi stews, but this is more like the real thing...though maybe less soupy than I've had it at Korean restaurants. Makes perfect use of the leftover kimchi juices when the tub of kimchi is finished. 

Chicken

Tofu
Carrots
Onion
Green onion
Soy sauce
Kimchi juice 

The chicken is marinated in soy sauce and some kimchi juice, then pan seared separately. In a pot I browned the onions then added carrots as those take the longest to cook. Tofu cubes added and once the pot has warmed back up to a simmer, I added chicken and more kimchi juice to the level of soupiness I want. Green onions added last so it retains the green color. I didn't need to add extra water because a lot of moisture comes out of the tofu once you cook it. 

Enjoy!

Not Quite Kim Chi Stew

We finish another bucket of kimchi and all the kimchi juice sat in my fridge waiting to be used. That stuff is too good to be poured down the sink! One day I found the perfect combo of ingredients in the fridge to make something like kimchi stew, but drier. Since I didn't have a whole lot of kimchi juice left.

Napa cabbage
KimChi juice
Sliced pork
Tofu
Green Onions

I pan seared the sliced pork first and then removed it while cooking the napa cabbage. Once it was half done I poured the kimchi juice over it, added tofu, green onions and pork in then just let it simmer until the veggies were soft. Great with rice. Great for a cold day. Enjoy!

Leftover Makeover: Kimchi Edemame Fried Rice

Apologies for the half eaten bowl of rice....I forgot to take the photo first. I've mentioned before how I hate wasting kimchi juice left after eating a tub of the spicy goodness. Well here's another way to use it up. Use it in fried rice! Fried rice is also a great way to use up hard leftover rice. Instead of adding water to reconsitute the rice, I poured in the kimchi juice. I also had leftover buckwheat. And leftover cooked edemame beans. Perfect. For added protein I cut up a medium firm block of tofu into strips...you can't really see them in the photo though.

I let everything simmer under a lid, then stir every now and then until the liquids have dried up and the rice gets a little browned. Yum.

Leftover grains
Kimchi juice
Edemame
Tofu
Salt/Sugar to taste

Kimchi Israeli Couscous

What do you do with some leftover kimchi juice that is too good to pour down the drain? This!

Kimchi juice
Pork belly
Green onions
Turnip
Chicken stock
Israeli couscous

I probably could've used more kimchi juice but hey, use what you've got. And I happily didn't have to waste any of its goodness. I started with browning the couscous slightly with green onions. Then threw everything else in (measuring enough liquids for the amount of couscous I used), and covered the pot until it was done. Or until the pork belly was done. It was super flavorful and definitely will make it into rotation (when I use up the next bottle of kimchi). Enjoy!

Kimchi Stew

THIS is perfect for a cold day! The tip of my nose is always a little cold and hot stew is the perfect fix. Hot spicy stew. A couple weeks ago we had bought a tub of kimchi from H-Mart....which we inhaled fairly quickly. There was a lot of kimchi juice left in the container and we were starting to think of ways to use it up as to not waste the tasty goodness. So.....it all went into the stew.

Pork belly
Kimchi and all the leftover Kimchi juice
Onion
Carrot
Potato
Sugar




Serve over rice. So yum!