I made a lot of soup in 2020. Homemade soup is my soul food. It’s comfort in a cup, inexpensive, yet filling and nutritious. But now that my family has enjoyed soup on the regular for roughly 10 months, they no longer appreciate the magic of a perfect al dente noodle and have politely requested something different. Fine. They better hold onto their hats because this kimchi stew is a fiercely flavorful soup like no other.
Kimchi is a traditional Korean side dish made from fermented cabbage and veggies. There are as many kimchi variations as there are vegetables, and all of them are tart, tangy and delicious. Like other fermented foods, kimchi is a natural source of probiotics, which improve gut health and give tired immune systems (and taste buds) a boost.
You can find kimchi in the refrigerated produce section of most mainstream supermarkets as well as your favorite Asian specialty market. To make the stew, bring broth to a boil, add the kimchi, and simmer until the flavors come together and your house smells heavenly. Feel free to throw in the random vegetables that are close to wilting in your crisper drawer, and any cooked grains or rice, to make a hearty meal.
I’ve written this version as a vegan recipe, using soy sauce (not traditional) instead of anchovies (traditional) for umami. If you eat meat, feel free to use anchovies, or fish sauce, and add whatever cooked pork, chicken or beef is in the fridge. Whether you make your stew with just the basics, or use it to reinvent last night’s leftovers, you’ll never make the same kimchi stew twice. So it’s always exciting, like a new recipe for a new year.
Credit: Kellie Hynes
Credit: Kellie Hynes
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