Vegetarian cooking – Kimchi stir fry – a recipe

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
  • coriander

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.

Bakes fusilli with roasted vegetables and sausage

Baking pasta is something I don’t do very often, but I’ve been making tray bakes a lot lately. Tray bakes are very popular in England and they’re great to make – it’s essentially a one-pot dinner: you throw everything on a baking tray, throw it into a hot oven, and you’re good to go. I’m able to wash dishes while I’m waiting for the food to cook.

This recipe isn’t a “proper” recipe in that it doesn’t really matter what you put it in. I made a winter veg stew the other day, so I had half a turnip and half a celeriac in my fridge that needed eating. I also had half a red onion from a curry I made earlier in the week and I discovered a courgette that was on the borderline of just going off, so I wanted to use that, as well.

This recipe is very easy to make – the ingredients I’m including aren’t obligatory. You put what you want to.

Ingredients (for serving two people):

  • 175 g of pasta – I used whole wheat fusilli
  • 1/2 courgette, chopped in large chunks
  • 1/2 red onion, sliced
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 2 jalapeno peppers, chopped
  • 1 chili pepper, chopped
  • 1 can of crushed tomatoes
  • 1/2 turnip, diced
  • 1/2 celaraic, diced
  • 3 links of fresh sausage, casings removed
  • 1/4 cup of grated Parmesan cheese
  • 4 slices of Emmental cheese
  • olive oil
  • salt and pepper

So, the first thing I did was take the turnip and celaraic and tossed it with some olive oil and seasoned it with salt and pepper. I poured the root veg onto a baking tray in a single layer and put the tray into an oven, heated at 220 degrees.

While the root veg was baking, I prepared the rest of the vegetables. After 10 minutes, pull the tray out and and add the vegetables and the can of tomatoes, mix and spread on the tray as flat as possible.

I then took the sausage meat and broke it in tiny, bite-size pieces, and place on top of the veg.

Add the tray back into the oven and bake until the meat is cooked, another 15, 20 minutes.

While the tray was cooking, boil water for pasta and cook according to the directions on the package, but shave off about two minutes.

Once the sausage is cooked, carefully pull the tray out and set it on your counter. Add the parmesan and mix – the mixture might get a bit sticky and dray – I added a couple tablespoons of cooking water to loosen it a bit. Flatten the food again.

Once the pasta is done, remove from the heat and drain and add to the tray and mix until it’s all well combined. Place the Emmental cheese slices and bake until the cheese is melted, bubbled, and browned.

Once it’s done, remove from the oven and let it sit for a moment before you cut into it. Serve. Oh and enjoy.