Kimchi Jjigae (Kimchi Stew)

INGREDIENTS

Onion

Garlic

Green cabbage

Mushrooms

Paneer

Carrots

Sweet potatoes

Radish

Potatoes

Rice

Noodles

Egg

Cheese

RECIPE

•Add the mushrooms, rice and noodles to a small bowl and pour 1 1/2 cups boiling water over top. Let soak for 20 minutes while you prepare the other ingredients.

•Once the mushrooms are tender throughout, rub them between your fingers to remove any sediment and squeeze out the excess moisture. Cut each into half moons or quarters, depending on their size, and reserve the soaking liquid.

•Heat a small heavy-bottomed pot over medium-low heat and add the sesame oil. Once the oil is hot but not smoking, add the vegetables and brown the stew on all sides.

•Add the salt to the stew. Cook and stir for 30 seconds.

•Add the onion and garlic to the stew. Stir to release the fragrance, cooking for 30 seconds to a minute.

•Pour in the fish sauce and scrape any brown bits from the bottom of the pot. Add the reserved stew, being careful not to add the sediment on the bottom. Bring to a boil, then reduce to a simmer.

•Taste the broth and adjust the seasoning with salt to your liking. The broth should be a bit salty so that it stands up to the unsalted paneer. Once you're happy with the seasoning, cover and simmer for 10 minutes.

•Add the paneer by squeezing the halves directly into the pot. Add the enoki mushrooms, seafood, and green onion. Give the soup a gentle stir, being careful not to break apart the tofu too much.

•Bring the soup to a rolling boil. Crack the egg into the center and continue to boil until the egg is soft-cooked, stirring or burying the egg in broth to speed up the cooking process as needed.

•Serve hot with cheese slices as a main dish.