Kimchi Cold Fighting Stew

kimchi stew with tofu and noodles

It’s that time of year when colds are flying around, descending on everyone like Hitchcock’s birds. This stew is a spicy, garlicky fix for any oncoming bug and it comes together quickly. The flavors are based on a Korean dish called kimchi–jjigae, traditionally made with overripe, super sour kimchi that mellows as it cooks. Here, we’ve taken many liberties in making it our own. We love to add sliced tatsoi, shiitake mushrooms, long green Korean chili peppers, and rice noodles for a warming meal. You can use any winter veggies you happen to have on hand or try it in its simplest form—without noodles or extra vegetables. If you like it hot hot hot, add more chili peppers and extra kimchi juice. Your cold may very well vanish.

Serves 4

  • 2tablespoons sesame oil
  • 4cloves garlic, coarsely chopped
  • 2inches peeled ginger, finely chopped
  • 2bunches scallions, sliced
  • 2cups kimchi with its juice, roughly chopped
  • 1block (14 ounces) soft tofu, cut in 1-inch cubes
  • 6ounces shiitake mushrooms, thinly sliced
  • 1cup thinly sliced tatsoi greens
  • 1long green Korean chili or jalepeño pepper, thinly sliced
  • 6ounces rice noodles
  • 2tablespoons sweet miso paste
  • 1tablespoon rice wine vinegar
  • gluten-free tamari, to taste
  • Place a medium saucepan over medium heat, add sesame oil, garlic, ginger, and 23 of the scallions. Sauté until the garlic is soft, about 3 minutes. Add the kimchi with its juice (we used about 14 cup) and 3 cups water. Simmer for 10 minutes, add tofu and vegetables. Simmer for 10 more minutes, until vegetables begin to wilt. Remove from heat and cover.
  • 2
  • Bring a separate medium pot of water to a boil. Cook the rice noodles according to package instructions, drain and add to the stew.
  • 3
  • Whisk the miso and vinegar in a small bowl with 12 cup lukewarm warm water until dissolved. Stir into the stew. Season to taste with tamari. Divide stew among bowls, top each bowl with remaining scallions.