Korean Stew

Call it a hack if you like, but my Korean Stew is my own naturopathic DIY version of traditional Soondubu Jjigae  I love Korean food so much because it’s so warming. Plus, and this is a detail to treasure; the free appetizers. Not only do I love being presented with 5-6 little dishes at the beginning of my meal… even more importantly, I truly respect that Korean culture has the 5 flavors philosophy perfectly embedded into each meal.  On cold winter nights or when I feel I have something coming on, I warm myself up with this relatively quick stew.  It warms me to the bones. Use the ingredients liberally and throw in whatever veggies you have in the fridge.

Kimchi-jigae.jpg

Serves 4

Preheat oven to 350F

Ingredients:

1/2 jar Organic Kimchi

1 clove chopped garlic

1/2 chopped onion

1 block Wildwood Extra Firm Sproutofu with water

1 can sardines or tuna (packed in olive oil, water or their own oil)

2 big handfuls of carrots (can use celery, kale, beets, celery root, fennel, brussel sprouts, etc.)

1 T sesame seeds

optional garnish:

  • Fresh chives or green onions
  • Toasted sesame oil
  • Powdered dulse or nori strips

water to cover

Directions:

Put all ingredients, except seaweed and sesame oil, in a stone bowl or Le Creuset casserole. Include the liquids from the kimchi, fish and tofu.  If you need extra liquid pour enough water to cover.  Cover and let stew for 30-40 minutes until tofu and veggies are cooked.

Finish with garnish of choice. You will walk away from this meal feeling healthy!

Remarkable! xox Dr. Millie

Image from a real chef

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