Sweet & Spicy Kimchi-Spiced Cucumber and Radish Salad
Crunchy cucumbers and radishes get a Korean-inspired kick in this spicy side dish.
Spicy and nourishing, this kimchi jjigae gets a SoCal spin with the addition of local leeks and kale.
Ingredients
- ½ onion, thinly sliced
- 1 leek, halved lengthwise, rinsed, thinly sliced
- 1 tablespoon of neutral oil
- 1 cup kimchi, cut into bite-sized pieces
- 2 cloves of garlic, minced
- 1 inch piece of ginger, peeled, minced
- 1 tablespoon gochujang
- 2 tablespoon soy sauce
- 2 teaspoons fish sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 4 dried shiitake mushrooms
- 6 oz firm tofu, cut into bite-sized pieces
- ½ cup chopped kale
- ½ cup korean rice cakes (tteok)
- 2 tablespoons of butter
- ¼ cup sliced scallions
- 2-3 hard boiled eggs
Instructions
In a soup pot, heat oil over medium heat. Add onion and leeks with a big pinch of salt and cook until translucent.
Stir in kimchi, garlic, and ginger, and continue to cook down for 2-3 minutes.
Add gochujang, soy sauce, fish sauce, sesame oil, and sugar to the pot. Stir to coat.
Add dried shiitake mushrooms, any remaining kimchi juice, and 3 cups of water. Bring the stew to a boil and then reduce the heat to low and simmer for 15-20 minutes. Taste for seasoning. Add soy sauce if it needs more salt and more gochuchang if you prefer spice.
Add tofu, kale, rice cakes, and butter to the pot and simmer for 2-3 more minutes, until kale is bright green and the rice cakes are heated through.
Ladle the stew into bowls and garnish with sliced scallions and halved hard boiled eggs.
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