GLUTEN FREE KOREAN STYLE CABBAGE STEW

This one is one of my favourite weeknight recipes to make after a long day in the studio. It is healthy, vegan and satisfying.

Ingredients: 

1,5 l of veg stock

3 tbsp Korean chilli flakes

1 tbsp of sesame oil

1 celery

1 Onion

2 shallots

3 garlic cloves

1 leek- sliced

1small fresh cabbage - chopped

2 tbsp of brown sugar

2 tbsp Tamari sauce( or light soy for gluten version)

2 carrots- sliced

Some corn( I used baby corn)

Tofu or fresh shiitake or both

200g of kimchi

1 medium potato- cubed

2 tbsp of miso paste

1 tbsp of Korean fermented chilli paste( gluten-free)

 Can make a quick drizzling oil: just combine some Korean chilli flakes, tamari and sesame oil.  

Method: In a medium cast-iron pot ( or heavy-bottomed pan) add sesame oil then saute leeks, and onions +then add carrots and celery. Once softened add potatoes and cabbage and stock. Then add tamari, and chilli flakes. Cook for 15-20 min till veg is cooked. Add kimchi in the end with the tofu and corn+ beans if used. Garnish with coriander and scallions.