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
Add your stock, carrots, celery, and cabbage to a pot with your stock over medium heat and simmer for 5 minutes.
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.
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.
Barley risotto is one of my favorite comfort foods, and today I made it with carrots and green onions rather than the usual apple and mushroom. I unfortunately don’t have a super set recipe for this one since I eyeball everything in the pan and cook to taste. Try it out for yourself and enjoy!
1 carrot, diced
1 bunch green onions, chopped
1/2 stalk celery, diced
1 cup barley
1 tbsp roasted garlic paste
1-2 tbsp white wine or lemon juice
1/2 – 1 quart stock or broth (I had some chicken stock I made earlier this week)
1-2 tbsp butter
seasonings to taste (my stock is concentrated and flavorful, so I only ended up adding a pinch of salt and pepper)
In a medium pan over medium heat, add in your veggies and your butter, and saute until soft.
Add in your barley, and cook until the butter is absorbed and the grains are toasted.
Deglaze with white wine or lemon juice, and stir in garlic paste.
Lower the heat to medium low, add in half a cup of stock, cooking it and stirring occasionally until completely absorbed.
Repeat step 4 until your barley is cooked through and your veggies are tender.
Adjust seasonings as needed.
If desired, stir in another tablespoon of butter and some grated cheese to your finished barley for some extra saltiness and creaminess.
Enjoy! I like mine best with some roasted chicken.
Add all ingredients in a crockpot and put on low for 6-8 hours, or until it reaches your desired consistency. Just set it and forget it, stirring occasionally to check the consistency!
Tip: If you’d like to fully utilize the zested mandarins, peel the remaining peel off, and blend the pieces with the water to use for the cooking liquid! (Or you can just eat them for snacks, live your life!)
2 tsp chicken base (I use the Better than Bouillon Reduced Sodium)
1 tsp soy sauce
1 tsp rice wine
1 tsp sesame oil
1 tsp Korean red chili flake (optional)
1 clove garlic, peeled
1 tsp minced ginger (I mince all my ginger at one time and freeze in an ice cube tray)
1 cup milk (I use almond milk)
1 cup water
Simply blend all of your ingredients together in a blender and simmer on the stove. Cook some ramen noodles in this, simmer some dumplings, or just drink as is. Try adding it to other recipes as well! (It makes for some really good rice.)
If you’d like to make a bigger batch and freeze some for another day, go for it! And remember, fed is best.