This is a fantastic, versatile and flavourful stew that will warm you up on a cold winters evening. We have lots of Savoy cabbages going through our veg boxes this week and this is a perfect recipe to try something different with them. You can use any type of cabbage in this recipe, it will change through the seasons. Deep spicey flavour from gochujang paste (if you don’t have this you can use miso paste instead) is the base for the stew with in season leeks (or you can use onion or spring onions), tofu and some kimchi to give it a great depth of flavour. Serve with some steamed rice or noodles on the side.

Preparation time: 
45
Serves: 
4
Dietary type: 
Vegetarian
Vegan
Ingredients: 

1 tbsp Vegetable Oil

1 Leek

4 Cloves Garlic

1 Inch piece of Ginger

3 tbsp Gochujang Paste (Korean red pepper paste)

900ml Veg Stock

3 tbsp Soy Sauce

1 Savoy Cabbage

3 tbsp Kimchi

1 block of firm Tofu (400g)

Method: 

Step 1.

 

Prep your veg. Wash and finely slice your leeks, peel your garlic and ginger and slice thinly. Get a large pan and place over a medium heat and add the oil. Add the Leek, garlic and ginger and sweat for around 5 mins until soft.

 

Step 2.

 

Add the gochujang paste and stir into the leeks, then add your stock and mix well until combined. Add your soy sauce and bring to the boil then leave to simmer for around 10 mins.

 

Step 3.

 

Cut your Savoy cabbage into chunks keeping some of the stem on to hold it together whilst cooking and add this to the stew and cook for another 5 mins.

 

Step 4.

 

Cut your tofu into large squares and add this to the stew along with the kimchi and simmer for another 5 minutes. Then serve.

 

Recipe by Martin Hill 

 

Share this recipe