Kimchi Stew
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Kimchi Stew

Servings: 3 People


  • 2 cloves of garlic minced
  • 1 stalk of spring onion thinly sliced
  • Half large chili thinly sliced
  • 1 medium onion thinly sliced
  • 2 handful of kimchi roughly chopped
  • 200 grams of enoki mushroom
  • 125 grams of tau kwa firm tofu
  • 1 tbsp of oyster sauce
  • 1 tbsp of gochujang
  • 3 cup of vegetable stock
  • Vegetable oil


  • Preheat your rice cooker using the ‘soup’ function.
  • Drizzle in some vegetable oil and stir fry garlic, spring onion and large chili until fragrant.
  • Then toss in the onions and stir fry until the vegetable is softened.
  • Add in your chopped kimchi and give it another stir.
  • Combine gochujang, oyster sauce and vegetable stock into the rice cooker.
  • Then followed by your ingredients, enoki mushroom and tau kwa.
  • Let it stew for about 15 minutes.
  • Serve.