Cabbage is easy to grow, cheap to buy, and nourishing and tasty to eat – there’s little more you can ask from a plant.
This gut-friendly veggie is known for being high in fiber, and it serves as an excellent source of vitamins C and K. When eaten raw, cabbage has a cool, satisfying crunch and mild flavor. When roasted, the cabbage leaves tenderize, enhancing the vegetable’s natural sweetness. Cabbage can be fermented, at which point the vegetable transforms into the beloved tangy treat known as sauerkraut. Cabbage also serves as the base for kimchi, a fermented, spicy Korean delicacy.
Zaya 1943 Korean Steakhouse’s Kimchi Stew
6-8
servingsIngredients
- 1 lb.
kimchi, cut into bite-sized pieces
- 1/4 cup
kimchi brine
- 1/2 lb.
ribeye, cut into bite-sized pieces
- 1
medium onion, sliced
- 2 tsp.
sugar
- 1 tsp.
gochutgaru (Korean hot pepper flakes)
- 1 tsp.
garlic, minced
- 1 tsp.
toasted sesame oil
- 2 cups
anchovy stock (or chicken or beef stock)
- 1/2
package of tofu, sliced into 1/2-inch pieces
- 3
green onions, chopped
Directions
Place the kimchi and brine in a shallow pot. Add ribeye and onion.
Add sugar, hot pepper flakes, and garlic.
Drizzle sesame oil over the top and add anchovy stock.
Cover and cook for 10 minutes over medium-high heat.
Uncover and stir the mixture. Lay the tofu over the top.
Cover and cook another 10-15 minutes over medium heat.
Add chopped green onions.
Remove from heat and serve right away with rice.
“Kimchi is not only delectable but also offers many health benefits that will sustain a healthy life. It contains probiotics and is highly nutrient-rich. Kimchi stew is one of the most loved of all the stews in Korean cuisine. This recipe balances spicy, savory, and sweet flavors, which makes it the perfect weeknight dinner for when you crave comfort and warmth.”
