What's for Dinner, Mon., Febr. 8, 2021
Steaks with smoky black pepper sauce.
Tossed green salad with fennel, apples, carrots, red onion, and honey mustard dressing.
Corn bread.
HD ice cream for dessert.
= new reply since forum marked as read
not authentic at all.
source-https://gastroplant.com/vegan-kimchi-jjigae/
recipe-Vegan Kimchi Jjigae is a simple Korean-style stew made from kimchi, mushrooms, tofu, and assorted veggies. It has a comforting balance between sweet, sour, spicy, and savory and is one of my favorite cold-weather meals.
Ingredients
Saute
2 teaspoons toasted sesame oil
1 pound vegan cabbage kimchi drained and cut into bite-sized pieces (about 3 cups)
1 cup white onion chopped
3 green onions sliced diagonally
1 Tablespoon gochujang-a spicy paste used in Korean cooking, made from red chili peppers, fermented soybeans, rice, and salt--I used
1/2 Tablespoon doenjang-Doenjang (된장; "thick sauce"
or soybean paste is a type of fermented bean paste made entirely of soybean and brine. It is also a byproduct of soup soy sauce production.---I used black bean paste
1 teaspoon gochugaru--I used red pepper flakes
Simmer
1/4 cup kimchi brine
3 cups vegetable stock
2 teaspoons maple syrup-I
2 dried shiitake mushroom caps
1 piece dried kombu seaweed--no seaweed
1 cup zucchini sliced with seeds removed (see note)- I used sliced bell peppers and shredded carrots
1/2 pound mushrooms sliced (see note)
1/2 pack medium-firm tofu sliced 1/2-inch thick bite-sized pieces
Instructions
Heat the sesame oil in a large, heavy pot over medium heat. Add the kimchi, onion, and green onion. Stir and cook until the onion turns translucent, about 5 minutes. Add the gochujang, doenjang, and gochugaru. Stir until the pastes are well mixed with the onion and kimchi, about 2 minutes.
Add the kimchi brine, vegetable stock, maple syrup, dried shiitake mushrooms, and kombu. Give it a stir. When the mixture comes to a boil, reduce to low heat and cover. Allow to simmer for up to 20 minutes.
10 minutes before serving, add the zucchini, mushrooms, and tofu. Cover and allow to simmer until the mushrooms and zucchini are cooked through, about 10 minutes.
Garnish with green onion and sesame seeds (if using) and serve immediately with brown or mixed rice.
This can be a spicy soup, so sinus drainage and flavor when you have a cold guaranteed
