Cool and Hearty Soy Milk Kimchi Stew
Kimchi Stew Made with Jungshikdang Soy Milk: A Refreshing Recipe
Introducing a refreshing and light soy milk kimchi stew that’s perfect for those hot summer days when your appetite wanes. The mildness of the soy milk combined with the spicy kick of kimchi creates a comforting and deeply flavorful soup that’s easy on the stomach. This healthy meal is sure to invigorate you when feeling tired and drained by the heat.
Ingredients
- Beef (for bulgogi or stew) 1 handful
- Well-fermented Kimchi 1 handful
- Kimchi juice 4 Tbsp
- Enoki mushrooms 1 handful
- Fish cake (square type) 1 sheet
- Bean sprouts 1 handful
- Firm Tofu 290g (1 block)
- Green chili peppers or mild red chili peppers 2
Seasoning & Broth
- Mihyang (Cooking Wine) 1 Tbsp
- Sugar 1/2 Tbsp
- Minced Garlic 1 Tbsp
- Salted Shrimp 1.5 Tbsp
- Anchovy Sauce (or Sand Lance Sauce) 1 Tbsp
- Jungshikdang Soy Milk 2/3 cup (approx. 130ml)
- Mihyang (Cooking Wine) 1 Tbsp
- Sugar 1/2 Tbsp
- Minced Garlic 1 Tbsp
- Salted Shrimp 1.5 Tbsp
- Anchovy Sauce (or Sand Lance Sauce) 1 Tbsp
- Jungshikdang Soy Milk 2/3 cup (approx. 130ml)
Cooking Instructions
Step 1
First, place the beef, cut into bite-sized pieces, into a ttukbaegi (earthenware pot) or a regular pot. Add Mihyang (cooking wine) 1 Tbsp, sugar 1/2 Tbsp, and minced garlic 1 Tbsp. Stir-fry over high heat until the surface of the beef is cooked. The juices released from the beef will add depth to the flavor.
Step 2
Once the beef is partially cooked, add the chopped kimchi and kimchi juice (4 Tbsp) and continue to stir-fry. The kimchi will meld with the beef, creating a spicy flavor. Pour in enough water to cover about half of the pot’s contents.
Step 3
Now, cover the pot and bring to a boil over high heat. Let it simmer vigorously for about 10 minutes to allow the flavors from the kimchi and beef to fully infuse into the broth. This step is crucial for developing the stew’s deep taste.
Step 4
While the stew is simmering, prepare the other ingredients. Trim the base of the enoki mushrooms and then separate the strands. Cut the fish cake into triangles, and dice the firm tofu into approximately 1.5-2cm cubes. Rinse the bean sprouts thoroughly and drain any excess water. Slice the green chilies diagonally.
Step 5
Add the prepared enoki mushrooms, fish cake, bean sprouts, and tofu to the simmering stew. Also, add the sliced green chilies. To season, add salted shrimp 1.5 Tbsp and anchovy sauce 1 Tbsp. Finally, pour in the Jungshikdang Soy Milk (2/3 cup) and bring it back to a boil over high heat.
Step 6
Stir everything together gently to combine. Reduce the heat to medium-low and let it simmer for another 5-7 minutes. The soy milk will blend with the ingredients, making the broth slightly thicker and smoother. Once the bean sprouts and enoki mushrooms are tender, your delicious soy milk kimchi stew is ready to serve!
