To stave off burgeoning winters and bring the cozy back, this kimchi stew with the airs of a soup isn’t just for bringing forth the warmth but for setting your soul on fire. It is spicy hot and deliciously addictive in its sweat inducing mouthfuls of tofu, seafood and noodles cooked in a luridly red broth of Korean inspired fiery flavours.
Being a Korean inspired stew with the very essence of Korean cuisine that is Kimchi, this stew also needs a few Korean pantry essentials that is ‘Gochujang’ which is a thick spicy sweet Korean paste and Korean peppers called ‘Gochugaru’ which I think you can substitute with some paprika in this recipe or even chili powder from the Indian grocery. Apart from that the ingredients are straightforward. There’s garlic, fish, shrimp, kimchi, tofu (soft or hard are both alright as long as it’s not smoked), sliced green chillies and onions, chicken base, fish sauce, soya sauce and noodles of your choice.
In a clean bowl mix together the crushed garlic with the gochujang and red pepper flakes
And the soy sauce and fish sauce. Mix well to form a flavour base.
Heat a large pan and add in the kimchi. Stir it about lightly, making sure the pan isn’t very hot.
Add the flavour base to the pan and stir
Keep stirring until it begins thickening for about a minute. Then add enough water for the broth
Cover the pot and let it cook for at least ten minutes. Add more water if it gets too thick
After ten minutes add the seafood and the chicken base.
And just as it starts to come up to a bubble add the tofu.
Followed by thinly slices onions, reserving a few for final garnish. Bring it to a boil and let it bubble a few minutes before adding in the noodles.
After a few minutes of boiling add in the noodles (preferably cooked noodles). Let it come to a simmer before serving.
Garnish with sliced green chillies and thinly slices onions.
Recipe ingredients
Kimchi: 150g
Gochujang: 50g
Fish sauce: 2 tbsp
Soy sauce: 2 tbsp
Chicken base (optional):1 tsp
Crushed garlic: 1 tbsp
Korean chilli peppers (gochugaru): 1 tbsp
Fish/shrimp/seafood of choice: 100-200g
Tofu: 150-200g
Noodles (cooked): 200g
Onion: 1 small thinly sliced
Green chillies (optional): chopped
Water: 700mls
Recipe instructions
In a clean bowl mix together the gochujang paste with crushed garlic, soy sauce, fish sauce and red peppers to make the flavour base for the stew.
In a large pan on medium heat cook the kimchi lightly for a few seconds until just warmed through. Add the flavour base for the stew and stir it with the kimchi until it begins to thicken. Add water and let it come to a boil. Reduce the heat to low and cover and cook for about ten minutes to let all the flavours mix well.
After ten minutes add the seafood to the broth, followed by the chicken base if using and let it come to a quick bubble before adding in the tofu and finely sliced onions. Reserve a few slivers for garnishing later.
Cover the pot and let it cook for another five minutes after finally adding in the cooked noodles.
Let everything come to a gentle simmer before finally dishing spicy ladlefuls into bowls and garnishing with green chillies if using and reserved slices of onions.
Serve hot!
When you can feel the carnivore inside of you bubbling with primal instincts to tear into something meaty, something delicious and spicy, this chicken recipe with potatoes is just the thing. Savagely inoculated with flavours on a loudspeaker, there is nothing remotely subtle about this dish. It’sย deliciously loud with mouthwatering piquancy, tender, juicy of flesh and drool inducing. The balanceย of tastes rendered stupefyingly lush with succulent aromas is so heady that it’ll send your entire house warming with tempting incense of tantalizing proportions.
Kofta’s are one of the most mouth water inducing recipes from Indian kitchen’s. Loved by all, and cooked to celebrate special occasions, or a sometime treat or just celebrating the onset of a weekend, which is why I had cooked it. It’s rich, it’s spicy and unbelievably flavourful. The process though elaborate is hardly difficult. If I can make it anyone in this galaxy can..
take the gourd and grate it well. If you’re like me- keep a band aid handy.
this is what the green mass of the gourd will look like.
throw it in a deep pan- mine looks like a well, but yours doesn’t need to. Throw it in without adding any water- keeping the heat on very low cover and cook for not more then 10 minutes.
After 10 minutes you’ll see all this water accumulated in your pan or well in my case. We need to separate that- take a cheesecloth or any fine cloth and drain, squeeze it using your hands, but please let this stuff cool down first or wear gloves. squeeze out all the water- any moisture ad it will refuse to bind completely, and we don’t want to fry a mess of green mass.
This is what it will look like after draining out the water. You will realize the mass has reduced. fret not.. it’s A-OK..
This is our line up of ingredients for the Kofta’s. Boiled & mashed potatoes. I used some leftovers from the 
This is what it’s all going to look like once we have mixed it well.
Scoop out small bits of this mixture and using your hands roll them into balls or these cylindrical little babies. I always make them this way cuz my mom always made them so, and they taste amazing and I miss my mom now…
Drain them on a paper towel resist the urge to eat them. they’re perfectly edible this way with some ketchup. great snack or beer companions.. I had 4 .. No I didn’t eat any.. yes I did.
This is the line up of the curry ingredients. 1 big fat onion, 1 not so fat tomato red as blood, 2 green chillies the spicier the better, 3-4 garlic cloves, 1 inch ginger.. Blend it all together.
fresh out of the blender and a mess on my kitchen counter. this is what it will look like.
This is what it’ll look like while it’s cooking. Give it around 10 minutes to completely cook. You’ll know it’s cooked when you feel like dipping your face into the curry. resist the urge- no good outcomes.. trust me.
Here it is, now completely cooked. Blistering red and flavorful. Add in 1/2 tsp turmeric, 2 tsp ground coriander, 2-3 tsp salt (depending on your love for salt), 1/2 tsp cinnamon, stir and let cook for another few minutes.
Finally add in water arund 250 mls, give it a good stir to combine with all the paste, check to taste, and add in salt according to your taste. add in 1/4 tsp of sugar to balance out the salt and spices and when almost done, add in the kofta’s and cover for a few minutes before serving.
Into a blender put in 1 onion, 2-3 cloves of garlic, 1 green chilly, 1/2 inch of ginger and blend into a frenzy.
this is what you’ll get after blitzing it all together. A very nice and grainy paste.
heat 1 tbsp oil in a wok and pour the puree into it and let it cook. In the meantime lets get on with the rest of the ingredients
Here it is, the glorious, red tomato pulp.
In the meanwhile, we have the onion, garlic and ginger puree now cooked and ready for the grated tomato pulp to be added in.
The gravy is turning a brilliant red after adding in the tomato. I have let it all cook for 5 minutes and added in the salt and given it a good stir. Make sure that you have cooked it all through before you add in the spices.
1 tsp of dried coriander into the cooked tomato onion gravy..
1/4 tsp cinnamon for the brilliant aftertaste.. cinnamon has to be my favourite spice hands down!!!
Finally, 200 mls water to the whole paste.. this is what turns it all into a wonderful curry..
The last & final addition of eggs into the curry, after which just cover and simmer for another 5 minutes..Do keep checking it by tasting it for salt.. we all have different love for salt
Driedredchillies 