Spicy Kimchi and homey miso combine for a warming Asian stew. Make this dish for the colder months and you'll be sure to stay warm.
Vegan if water or vegan stock is used
Recipe created by Nami of JustOneCookbook.com
Quick Tip: Add more kimchi if desired and adjust the spiciness with chili paste and red chili pepper flakes. NOTE: For a non-vegetarian version, you can stir fry 1/4 lb. chopped pork belly with kimchi. Instead of water, you can use anchovy stock. To make anchovy stock, put 5 dry anchovies and 1 two-inch square kombu in 2 1/2 cups water and boil for 10 minutes.
Message from Nami: “The fall season is just around the corner and it’s also my favorite season for comfort food. There is no better bowl of spicy Asian stew like Kimchi Jigae to keep you warm on a chilly fall evening. Abundant kimchi is used in this stew along with tofu and mushrooms. You can include your favorite veggies and meat. Enjoy this stew on cold night!”
About Nami: A native of Yokohama, Japan, Nami inherited her passion for cooking and her culinary basics from her mother. In 2011, she started a blog "Just One Cookbook®" to share many of the most popular Japanese dishes as well as a number of traditional Japanese recipes with a detailed description and step-by-step instructions with pictures. Her blog has become extremely popular around the world. In 2013, she started her YouTube channel Just One Cookbook. Nami currently resides in the San Francisco Bay area with her family.