In addition to kimchi, this Korean-style stew includes gochujang (a fermented bean-and-hot-pepper paste), onions (a prebiotic), and sweet potatoes (a resistant-starch prebiotic).
- 1 ½ cups white rice
- 2 quarts bone broth or vegetable broth
- 1 large garnet yam or sweet potato, chopped into 1 ½-inch chunks (skin on or off)
- 1 medium yellow onion, thinly sliced
- 1 cup kimchi (squeezed dry), ¼ cup juice reserved
- 2 tsp gochujang*
- 2 tsp honey or maple syrup
- 2 tsp sundried Korean chili flakes or roasted chili powder
- 8 oz silken tofu, sliced into 1-inch strips
- 3 scallions, chopped (includes greens and whites)
- ½ cup pickles (dill pickles, pickled plums, or pickled radishes)
- * Look for gochujang brands that do not include corn syrup or MSG like Mother In Law’s (milkimchi.com), or make your own batch by combining ½ cup miso, 3 tbsp sriracha, and 2 tsp maple syrup.
- Cook rice as directed on package.
- In a large saucepan or skillet over high heat, combine broth, yam, onion, kimchi, kimchi juice, gochujang, honey, and chili flakes. Cover and bring to a boil. Remove lid, reduce heat to medium-high, and cook, stirring occasionally, until yam begins to soften but is not yet cooked through, 10 minutes. Layer tofu on top of stew (do not stir—it’s OK if some tofu starts to sink). Cover, reduce heat to medium-low, and simmer another 10 minutes. Top with scallions and serve with white rice and pickles.
- Serving Size: 4
- Calories: 420
- Carbohydrate Content: 87 g
- Fat Content: 2 g
- Fiber Content: 6 g
- Protein Content: 11 g