Spicy Kimchi Stew (Kimchi Chigae) 매운 김치 찌개

Spicy Kimchi Stew (Kimchi Chigae)

"Kimchi Chigae is great for cold winter or spring day but can be served anytime. There is a lot of room for variation in this dish, I have served the hot stew over rice noodles and toped with a variety of garnishes to make it even more hearty."

Recipe By     :Ellen M. Ennis Davis
Cuisine          : "Soups and Chowders"
Source           :"Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright      :"http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 4    
Categories     : Asian, Corn Free, Dairy Free, Egg free, Gluten Free, Korean, Pork

Main Stew
  2    cup  Korean Fermented Cabbage/Yangbaechu kimchi
  3    cups  stock
  1    tablespoon  sesame oil
  1    cup  kimchee juice
  2    teaspoons  miso -- gluten free
  1    tablespoon  rice wine vinegar
  2    teaspoons  red pepper flakes
  2    teaspoons  Gochujang
  4    teaspoons  soy sauce
  1/2  teaspoon  garlic -- minced
           
  4    cups  rice noodles -- steamed
           
Toppings
  4    green onion -- sliced
  2    cups  Chinese BBQ pork -- Char Siu- slivered (omit for vegetarian)
  1    cup  mushroom -- sautéed
  4    cups  spinach -- blanched
  1/2  cup  carrot -- shaved and steamed

Add all ingredients for Main Stew and bring to a boil, reduce to a simmer
and let cook 5 minutes

Place 1 cup of noodles in each bowl. Ladle steaming Stew over noodles.

Top with above toppings or ones of your choice. Enjoy

Serving Ideas : For vegan omit pork and add sauteed tofu                                  

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Per Serving: 845 Calories; 13g Fat (13.9% calories from fat); 33g Protein; 150g Carbohydrate; 6g Dietary Fiber; 77mg Cholesterol; 1951mg Sodium.  Exchanges: 8 Grain(Starch); 4 Lean Meat; 3 Vegetable; 1 1/2 Fat; 1 Other Carbohydrates.