The other day, a very good friend and I were chatting about making dinner. She told me about a kimchi stew she learned about from Maangchi. The popular YouTuber has a video of the stew and I was fascinated by it. I love kimchi and the way my friend described it, I really wanted to try it.
So I was interested in making the stew, but I ran into a couple obstacles, mainly that I could find kimchi in my local shops. I went to a Waitrose in Gloucester Road, the Sainsbury’s Local near Kew Bridge, and the Co-Op in Chiswick Park. None of the places had kimchi, so I just bought some stir fry veg and made that, instead.
But I still was a bit obsessed with the kimchi stew, and the other day I went to the Sainsbury’s in Chiswick – the large one, and found kimchi – tiny jars of it, but whatever. So I decided to make a kimchi stir fry, instead of the stew (which I still plan on making)
So I know this recipe is not authentic and doesn’t exist in any kind of Korean recipe – this is not an attempt at an authentic recipe, but simply a stir fry of flavours and ingredients I like. This recipe is yet another in my long line of recipes that aren’t really recipes because you can make them with anything. Another thing is, that I Sandra Lee’d it a bit with some of the ingredients (sue me).
Ingredients (serves two – but very healthy portions)
- a package of ramen noodles – I chose a hot, spicy ramen (keep the flavour packet)
- Gochujang – a Korean chili paste – I used about a tablespoon, but be careful, it’s pretty spicy, so use to taste
- a 215g of kimchi
- Sriracha sauce
- soy sauce
- a bok choy, white part and green parts separated and chopped
- 1 small onion chopped roughly
- 2 red chilis chopped
- a thumb-sized knob of ginger, chopped finely
- A collection of veg for stir fry – I chose Sainsbury’s Hot & Spicy Stir fry (it came with white cabbage, carrot, green cabbage, red bell pepper, beansprouts, red onion, chilies
- I package of firm tofu
- sunflower oil (or any other oil that doesn’t have a strong flavour)
- white pepper, to taste
- green onion
The first thing I do is slice the tofu in large planks and fry in the oil, browning on both sides, before removing and draining on a paper towel.
After that, I add the white part of the bok choy, onion, and red chilis, ginger, and stir fry, before adding the chili paste, and cook over medium-high heat, constantly. Let the pan develop a fond, and sprinkle the soy sauce and sriracha and deglaze and mix and stir. Sprinkle the flavour packet and mix (I do it a bit at a time, because you may not need all of the packet)
I covered the pan and let the pan cook. In the meantime, I set a colander in the sink and poured hot, boiling water over the ramen noodles to soften them up.
I uncover the pan and add the kimchi with the brine and stir and scrape the bottom of the pan to loosen any loose bits. Then I add the package of stir fry veg and the bok choy greens, and keep cooking, mixing continuously so that nothing burns. I periodically sprinkle more soy sauce and sriracha while cooking, because I like my stir fry very spicy (you may want to do less – that’s up to you)
Cook for about 15 ,20 minutes, until the veg has cooked and all of your veg is cooked through. Add the green onions and the tofu and stir carefully so that the tofu doesn’t break up too much. Sprinkle more soy sauce and sriracha and keep cooking (you may want to sprinkle some water, too) Finally, add some of the white pepper – it’s a strong, pungent, musty spice, so be careful not to add too much.
When serving, sprinkle some freshly chopped coriander. Oh, and enjoy.