Kimchi Dumpling Stew
Serve
4
Level
Simpel
Preperation
25 min.
Ingredients
- 10-12 pcs of bibigo Mandu
- 300g bibigo Kimchi (drained)
- 1 onion (sliced)
- 2 garlic cloves (minced)
- 1 courgette (sliced)
- 1 cup mushrooms (shiitake or any variety, sliced)
- 1 block firm tofu
- 4 cups vegetable or chicken stock
- 1/2 cup kimchi juice
- 2 tbsp soy sauce
- 1 spring onion (sliced, for garnish)
Instruction
Slice the onion, tofu, courgette, mushrooms, spring onion, and kimchi. Set the kimchi juice aside.
In a large pot, sauté the onion and garlic until fragrant, then add kimchi and stir-fry for 2-3 minutes.
Add the courgette and mushrooms, and stir-fry for another 2-3 minutes.
Pour in the vegetable or chicken stock and kimchi juice, and bring to a simmer.
Add the tofu.
Add the dumplings and cook for 6-8 minutes, or until they float and are fully cooked.
Taste the broth and adjust the seasoning with soy sauce if needed.
Garnish with the sliced spring onion and serve hot. Enjoy!
