Posted in Recipes

Kimchi Curry Stew

I couldn’t decide between kimchi stew or veggie curry, so I decided to have the best of both worlds! This recipe comes together super quick and easy for a veggie packed lunch. You can even make it vegan/vegetarian!

  • 1 1/2 cups stock of choice (I used chicken stock)
  • 1 carrot, chopped
  • 1 stalk of celery, chopped
  • 1 small handful of cabbage, chopped
  • 1/4 cup kimchi (I used some kimchi I made on Lunar New Year)
  • 1/2 medium-hot Golden Curry curry cube (or 1 tsp garam masala and 1 tsp curry powder added to the pot with the water)
  • 1 tsp roasted garlic paste
  • Noodles or rice for serving
  1. Add your stock, carrots, celery, and cabbage to a pot with your stock over medium heat and simmer for 5 minutes.
  2. Add in your kimchi, curry cube, and garlic paste, mixing well, and simmer for another 5-10 minutes, or until the soup has reduced and your veggies are tender to taste.
  3. Serve over ramen noodles or rice, and enjoy!

You can always dress this recipe up or down to your tastes/what you have on hand. Add a soft boiled egg, some scallions, or some chili oil! Dont have the veggies on hand? Use what you have! Make it yours and enjoy.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s