KOREAN VEGETABLE STEW WITH BRITS KINCHI ENJOY DAN:

KOREAN VEGETABLE STEW WITH BRITS KINCHI by CHEF DAN:

Serves 4

STOCK:

3 cups water

4 dried shiitake mushrooms

1 piece kombu (dried kelp seaweed) about 5X2 inch

1 scallion, bias-sliced into 1/2-inch lengths

1/2-onion, chopped

1 tablespoon EACH soy sauce, and mirin

STEW:

 1 tablespoon grape-seed oil

1/4-cup BRITTS KIMCHI (made on Whidbey Island)

1/2-onion, chopped

1 thumb-size fresh ginger, peeled and grated

3 garlic clove, smashed

10 each mixed mushrooms (button, crimini, oyster, stems trimmed, sliced lengthwise into 1/3inch thick pieces

2-cups baby spinach leaves

1-Daikon cut into 1-1/4-inch X 4 inch pieces

1/2-head Napa cabbage

Sea salt and Seasoned Pepper Medley to taste

1 (16 Oz) package medium-firm tofu cut into 1-1/2-cubes

2 eggs

1 tablespoon toasted sesame oil

5 fresh chives cut into thirds crosswise

1 scallion bias-sliced into 1/2-inch lengths

STOCK, DIRECTION:

1.   In a stock pot place mushrooms, and next 5 ingredients.

2.   Pour in water and bring to a boil over high-heat.

3.   Then reduce heat to simmer.

4.   Cover and simmer for 45 minutes.

5.   Strain the stock, discarding the solids, set aside.

STEW DIRECTIONS:

1.   In a stock-pot drizzle in the grape-seed oil and warm over low-heat.

2.   Add KimchI and onions, sauté over low-heat for about 4 minutes.

3.   Add ginger and garlic, then the reserved stock.

4.   Bring to a simmer over medium-high heat.

5.   Then stir in the mushrooms and next 3 ingredients.

6.   Bring to a boil and then reduce heat and cook for 5-7 minutes.

7.   Season with salt and pepper to taste.

8.   Add tofu and simmer until tofu is heated through.

9.   Crack the eggs in on the top; give a gentle mix to break eggs apart.

10.                Garnish with sesame oil, chives and scallions;

ENJOY DAN:                                                  BON-APPETITE!!