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+ servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2

Ingredients

  • 1 tbsp. sesame oil
  • 2 cloves garlic (minced)
  • 1 tsp. ginger (minced)
  • 1 ½ cup loosely packed kimchi (cut into bite-size pieces if necessary)
  • 1 tbsp. Korean chili paste, gochujang
  • 1 tbsp. sake (or cooking wine)
  • 2 tbsp. M1NUTE MISO ORGANIC ORIGINAL (liquid miso)
  • 1 tsp. soy sauce or tamari
  • 1 tsp. Korean red chili peppers flakes, gochugaru (optional)
  • ½ cup juice from kimchi (squeeze the kimchi to get juice)
  • 2 cup water (for our purposes 1 cup is equal to 240 ml)
  • ½ pack 3.5 oz./100g enoki mushrooms (bottom 1-inch trimmed)
  • 1/3 pack 1 oz./28g shimeji mushrooms (bottom ½ inch trimmed)
  • 1 pack 14 oz./397g silken tofu (drained and cut into 1-inch blocks)
  • 2 scallions green parts only, sliced

Instructions

  • In a small pot, heat sesame oil on medium high. When it’s hot, add garlic and ginger and stir until fragrant, about 30 seconds
  • Add kimchi and stir fry for 2 minutes. Add Korean chili paste, sake, M1nute Miso Organic, soy sauce, and Korean red chili pepper flakes, stirring everything together to combine. Add kimchi juice and water and bring to a boil.
  • Add enoki, shimeji mushrooms and tofu and cook for 15 minutes
  • Garnish with the scallions and serve immediately

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.