Kimchi Mushroom Stew

Kimchi Mushroom Stew

Kimchi Mushroom Stew


  • 3 tablespoons olive oil
  • 1 piece onion sliced
  • 3-4 cloves garlic finely chopped
  • 200 grams prepared kimchi chopped
  • 1-2 tablespoons gochujang Korean red pepper paste
  • 1-2 teaspoons gochugaru Korean hot pepper flakes
  • 1 tablespoon soy bean paste
  • 1-2 tablespoons brewed soy sauce
  • 4-5 cups vegetable or chicken stock
  • 2 tablespoons sugar
  • 4-5 stalks leeks cut into 2-3 inches long
  • 1 whole medium-sized Chinese cabbage roughly chopped
  • 1 piece block tofu cubed
  • 100 grams fresh button mushrooms
  • 100 grams shimeji mushrooms
  • 100 grams oyster mushrooms
  • Salt and pepper to taste


  1. Heat oil in a stewing pot then pan sauté the onions and garlic until translucent and aromatic but not browned.
  2. Mix in the kimchi, gochujang, gochugaru, soy bean paste and soy sauce. Give a quick stir until the oil turned red.
  3. Add in the stock, sugar and leeks and bring mixture to a boil then lower the heat and simmer for another 5-20 minutes.
  4. Add the rest of the ingredients and continue cooking in simmering stage for another 5 minutes.
  5. Serve steaming hot.

Recipe Notes

Yield: 6-8 servings

Prep Time: 10-15 minutes

Cook Time: 30-40 minutes

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