Michael Natkin'S Kimchi Jigae With Shiitake And Daikon Recipe

Name: Michael Natkin'S Kimchi Jigae With Shiitake And Daikon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium-size daikon; 2 tablespoons toasted sesame oil, plus additional for garnish; 16 shiitake mushroom caps, cut into bite-size pieces; Half a white onion, diced; 1 tablespoon grated fresh ginger; 2 garlic cloves, minced; 2 cups coarsely chopped vegetarian kimchi; 2 tablespoons kochujang; 2 tablespoons red miso; 2 tablespoons soy sauce; 3 cups water; Powdered chile pepper or hot red pepper flakes (optional); 1 pound firm tofu, cut into 1/2-inch cubes; 2 scallions, white and light green parts only, thinly sliced, for garnish

Servings: persons

1 medium-size daikon
2 tablespoons toasted sesame oil, plus additional for garnish
16 shiitake mushroom caps, cut into bite-size pieces
Half a white onion, diced
1 tablespoon grated fresh ginger
2 garlic cloves, minced
2 cups coarsely chopped vegetarian kimchi
2 tablespoons kochujang
2 tablespoons red miso
2 tablespoons soy sauce
3 cups water
Powdered chile pepper or hot red pepper flakes (optional)
1 pound firm tofu, cut into 1/2-inch cubes
2 scallions, white and light green parts only, thinly sliced, for garnish

1
Warm four serving bowls in a low (200u00b0F) oven. Peel the daikon. Cut it in half lengthwise, then cut 1/4-inch half-moons until you have 2 cups. Reserve the rest for another use.
2
Heat a large (at least 4-quart) saucepan over medium-high heat. Add 2 tablespoons of the toasted sesame oil. When it is hot, add the daikon and saute for 1 minute. Add the shiitake and onion, and saute until the onion begins to soften, about 2 minutes more.
3
Add the ginger, garlic, kimchi, kochujang, and miso, and stir. Cook for about 5 minutes, stirring occasionally. Don't worry if the kochujang and miso start as big blobs; after a few minutes they will soften and dissolve.
4
Add the soy sauce and water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the sauce has thickened slightly and the flavors have begun to meld, about 15 minutes. Taste and adjust seasoning. If you'd like it to be spicier, you can add more kimchi or kochujang, or, if desired, a bit of powdered chile pepper or hot red pepper flakes. Gently stir in the tofu and simmer for 5 more minutes.
5
Divide among the serving bowls, garnish with an additional drizzle of sesame oil and the scallions, and serve immediately.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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 14 ingredients. The key ingredients include: 1 medium-size daikon, 2 tablespoons toasted sesame oil, plus additional for garnish, 16 shiitake mushroom caps, cut into bite-size pieces, Half a white onion, diced, and more.

Yes, Michael Natkin'S Kimchi Jigae With Shiitake And Daikon falls under the General 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.

Michael Natkin'S Kimchi Jigae With Shiitake And Daikon

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