Grilled Vegetable Kimchee Stew Recipe

Name: Grilled Vegetable Kimchee Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 shitake mushrooms, stems removed; 1 spanish onion, cut diagonally into 1/4 inch slices; 1 pasilla chile, stem removed, seeded, cut into quarters lengthwise; 1 yellow squash, cut diagonally into 1/4 inch slices; 1 asian eggplant cut diagonally into 1/4 inch slices; 1 cake firm tofu cut into quarter inch slices, sandwiched between double layers of paper towel to dry; 1/2 cup painted pony beans; 1 quartered head napa cabbage kimchee (kimchee comes cut in quartered heads in korean markets); 2 cups kimchee brine; 1 TBSP soy sauce; olive oil; sesame oil; salt

Servings: persons

5 shitake mushrooms, stems removed
1 spanish onion, cut diagonally into 1/4 inch slices
1 pasilla chile, stem removed, seeded, cut into quarters lengthwise
1 yellow squash, cut diagonally into 1/4 inch slices
1 asian eggplant cut diagonally into 1/4 inch slices
1 cake firm tofu cut into quarter inch slices, sandwiched between double layers of paper towel to dry
1/2 cup painted pony beans
1 quartered head napa cabbage kimchee (kimchee comes cut in quartered heads in korean markets)
2 cups kimchee brine
1 TBSP soy sauce
olive oil
sesame oil
salt

1
simmer beans in 2 1/2 cups water until just tender.
2
drizzle vegetables and tofu with olive oil and salt lightly. grill on high heat until lightly marked on both sides. cut tofu into thirds; quarter onions; cut chiles across into 1 inch slices; slice mushrooms in thirds.
3
squeeze kimchee to rid of excess brine and cut across into two inch pieces. saute in a couple tablespoons of sesame oil for a couple minutes over medium flame.
4
add kimchee, tofu and kimchee brine and soy sauce to bean broth. bring to boil, turn down heat and simmer for ten minutes. add vegetables and simmer for another five minutes. adjust seasonings. serve with bowls of steamed, unsalted sticky white rice.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 shitake mushrooms, stems removed, 1 spanish onion, cut diagonally into 1/4 inch slices, 1 pasilla chile, stem removed, seeded, cut into quarters lengthwise, 1 yellow squash, cut diagonally into 1/4 inch slices, and more.

Yes, Grilled Vegetable Kimchee Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Vegetable Kimchee Stew

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