This. It’s good. It’s also relatively quick and easy. You should make it. Here’s how:
- 1 lb. monkfish, cleaned and cut into ½” chunks
- 1 tbsp. sesame oil
- ½ cup yellow onions, chopped
- 1 tbsp ginger, chopped fine
- 1 tbsp. garlic, chopped fine
- ¼ cup gochujang
- 4 cups dashi broth or fish stock
- 1 cup kimchi, rough chopped
- 2 cups napa or savoy cabbage, rough chopped
- 1 cup extra firm tofu, cut in cubes
- 1 cup zucchini, cut in ¼” half moons
- 1 tsp. soy sauce or coconut aminos (optional, can totally be left out)
- 1 tsp. fish sauce
- ½ cup scallions, sliced fine
1. Heat a heavy deep pan with a tight fitting lid over medium heat. Add the sesame oil, onion, garlic and ginger. Cook until fragrent, about 2 minutes.
2. Add the dashi or fish stock, gochujang and kimchi. Cover to bring to a simmer. Add the cabbage, tofu and monkfish. Cover and simmer for about 5 minutes.
3. Add the zucchini, soy sauce and fish sauce. Cover and simmer for one minute, then turn the heat off and allow the pan to rest for two minutes. Add the scallions to the pot and serve with rice on the side.
ps. depending on your kimchi (and fish sauce and stock) this is completely Whole30 friendly.
This recipe comes from the Times. And what a great idea it is. Eat it.
For the dressing:
- 1 cup finely chopped kimchi, plus 2 tablespoons kimchi juice
- 1 medium garlic clove, grated
- 2 teaspoons grated ginger
- 2 tablespoons brown sugar
- 1 tablespoon gochujang (Korean hot pepper paste)
- 1 tablespoon Japanese red miso
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 tablespoons lime juice
- 1 teaspoon orange zest
- 1 teaspoon fish sauce
- ½ teaspoon gochugaru (Korean red pepper flakes)
For the Noodles:
- 8 ounces flat rice noodles or soba noodles
- 1 medium cucumber, peeled, halved and sliced into half-moons (about 1 cup)
- 1 cup halved cherry tomatoes
- 3 or 4 large red radishes, sliced into thin rounds
- ½ cup scallions, slivered
- 1 serrano chile, thinly sliced (optional)
- 3 eggs, boiled for 7 minutes, cooled in ice water, peeled and halved (cook 9 minutes for a firmer yolk)
- 2 tablespoons toasted sesame seeds
- Cilantro sprigs or choppedcilantro, for garnish
- Lime wedges, for serving
- Make the sauce: Put the kimchi, juice, garlic, ginger, brown sugar, gochujang, miso, sesame oil, rice vinegar, lime juice, orange zest, fish sauce and gochugaru in a mixing bowl, and stir well to combine. Taste and adjust salt. Let stand at room temperature for at least 10 minutes (or you can store overnight in the fridge, covered).
- Bring a large pot of generously salted water to a boil. Add noodles and cook for about 5 minutes, or until cooked through but still firm. Drain in a colander, transfer to a bowl of cold water to cool, then drain again and set aside, covered with a towel.
- Just before serving, put noodles in a large mixing bowl. Add the sauce, along with cucumber, tomatoes, radishes, scallions and chile (if using) and toss gently to coat. Divide among individual serving bowls. Top each bowl with a halved egg, sesame seeds, cilantro and a squeeze of lime juice.
At long last.
This recipe come directly from Eat Raw, Eat Well, with no changes. Side note: so far this is the best raw food cookbook I have found, and EVERYTHING I’ve made from it has been DELICIOUS.
- 8 cups chopped napa cabbage
- 1 cup coarse sea salt (Douglas McNish suggests grinding the sea salt gently with a mortar and pestle to ensure that it all comes off when you rinse. You can also achieve this same result by, well, rinsing well.)
- 1/4 cup green onions, white and green parts
- 3 tbls. Korean chili powder (or if you can’t find it, 2 tsp. paprika and 1 tsp. dried red chili flakes)
- 2 tbls. wheat free tamari
- 2 tbls. raw agave nectar
- 2 tsp. chopped gingerroot
- 2 cloves garlic, minced
- In a large bowl, combine cabbage and salt and mix well. Cover, and set aside at room temperature for about 2 hours, until cabbage is wilted. Transfer to a colander and rinse well under cold running water. Squeeze any remaining liquid out with your hands.
- Transfer to a bowl and add remaining ingredients. Mix well.
- Transfer to a sealable glass container and pack down well, pressing down to remove as much air as possible. Cover with plastic wrap directly on top of the kimchi to prevent contact with air and seal tightly (I used mason jars and vacuum sealed them). Store in a cool, dry place for 4 – 5 days until mixture starts to take on a slightly sour taste. Transfer to the fridge and store for up to a month.
So tonight marks the end of fermentation for me…updates coming shortly on taste and enjoyability!!