Delicious & Easy
California Kimchi Stew
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.