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Recipe: Kimchi Sausage Stew

KIMCHI SAUSAGE STEW

This is the BEST. Delicious, comforting and healing = THE BEST. Adapted from Taproot Magazine, “this unique pot of stew comes together quickly and is the perfect medicine to soothe a cold, aid digestion, or boost a run-down immune system.” Serves 4.

Ingredients

  • 1 tablespoon fat (lard, butter, olive oil)
  • ½ pound ground pork (remove meat from casing if using sausage; chicken sausage works well too!)
  • 6 scallions, finely chopped, plus 2 sliced for garnish
  • 4 cloves garlic, finely chopped
  • 1-inch piece of fresh ginger, peeled and finely chopped
  • Pinch of red pepper flakes (optional)
  • 4 cups chicken stock or broth (see Classic Chicken Stock recipe and Instant Pot Chicken Stock recipe)
  • 1 cup drained kimchi, roughly chopped (make your own or grab some from The Harvest Pantry or Bee Loved Gardens)
  • 1/4 cup soy sauce
  • 6 ounces organic extra-firm silken tofu, cut into cubes
  • Raw sesame seeds, for garnish

Preparation

  1. Heat the fat in a soup pot over medium-high heat. Add the meat, chopped scallions, garlic and ginger and red pepper flakes, if using. Sauté, stirring often, until the meat is golden brown – about 10 minutes.
  2. Add the chicken stock and bring to a simmer, then lower the heat to a medium and simmer for 20 minutes.
  3. Add the kimchi, soy sauce and cubed tofu and stir to combine. Cook just long enough to heat the kimchi and tofu through, about 3 minutes. (And not too long that you kill the probiotics of the kimchi.)
  4. To serve, ladle the stew into bowls and garnish with sesame seeds and a sprinkling of sliced scallions.
  5. Slurp it up!

Recipe adapted from Taproot Magazine Issue 26: HEAL.

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