Spicy, pickly, crunchy, and loaded with beneficial probiotics, kimchi is a culinary staple in Korea and beyond - it’s delicious, nutritious, and versatile.
This easy stew features kimchi and white beans, in a frizzled onion garlic broth.
3 TBSP olive oil
2 medium onions, chopped
4-6 cloves garlic, chopped
2 cans of white beans; such as navy, northern white beans, cannellini, butter beans
4 or 5 cups of any broth: chicken broth, vegetable broth, bone broth or even water + bouillon will work.
2 cups kimchi. Any brand and spice level you prefer
1 tsp sea salt (or more to taste)
Fresh ground pepper
1 cup fresh cilantro, chopped
Fresh squeezed lemon juice
Heat olive oil in a medium pot over medium heat and add the onions and garlic. Let them fry and frizzle for about 8 - 10 mins, or until they’re slightly caramelized and golden brown.
Add the beans and season with sea salt and pepper. Let it all meld for a few minutes, crushing some of the beans with the back of your spoon to make the broth thicker later.
Add the broth and bring to a simmer. If you want a thicker broth, let it simmer closer to 30 mins and crush up more beans with the back of your spoon. If you want a soupier texture, let it simmer for 20 mins.
Add the kimchi and let all the spices and vinegar infiltrate the broth. Taste and add more salt and pepper if needed.
Optional: Finish with a squeeze of fresh lemon and chopped fresh cilantro.
It’s even better as leftovers on day 2!