This particular comforting bowl of stew takes its inspiration from Korea. Invest in a high-quality off the shelf kimchi for this recipe; as it’s the key to achieving a deep and delicious flavour.
- 3 tbsp rapeseed oil
- 1 onion, peeled and finely chopped
- 1.5cm ginger, grated
- 2 garlic cloves, crushed
- 300g kimchi
- 1 tbsp gochujang paste*
- 1 tbsp honey
- 200g oyster mushrooms, cut into 1cm strips
- 1 litre vegetable stock
- 400g extra firm tofu, sliced
- 250g tenderstem broccoli, halved
- 2 spring onions, shredded
- Heat the oil in a casserole dish and when hot, add the onion. Fry for 8 mins until soft then add the ginger, garlic and kimchi. Fry until the kimchi starts to caramelize, around 8-10 mins. Then add the gochujang paste and honey and stir to mix.
- Throw the oyster mushrooms into the pan and fry for 3 mins. Add the stock and bring to a boil, then turn the heat down to a whisper and simmer for 10-12 mins until it tastes like all the flavours have come together.
- Layer the tofu slices in a fan shape on one side of the pot, place the broccoli on the other side and prod both so they’re slightly submerged in the liquid. Put the lid on and cook for another 6 mins or until the broccoli is tender. Check the seasoning and serve garnished with the spring onions.
Gochujang paste is a hot, Korean red chili paste that is savory, sweet and spicy all at once. You can pick it up at your local specialist supermarket.