Squash, Shiitake, Kale, and Kimchi Stew Recipe

Serves: 4 Save

Ingredients (16)

  • 2 tablespoons sesame oil
  • 2 scallions, ends trimmed, green and white parts thinly sliced and kept separate
  • 4 medium garlic cloves, minced (about 4 teaspoons)
  • 1/2 pound squash, ends trimmed, cut into 1/2-inch cubes
  • 1/2 pound shiitakes mushrooms, ends removed, caps sliced
  • 1 bunch of kale, ends trimmed, leaves roughly chopped
  • 2 cups kimchi, roughly chopped
  • 1/2 cup kimchi liquid
  • 4 cups homemade or store-bought low sodium vegetable or chicken broth
  • 2 cups water
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 2 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons doenjang (Korean miso paste), or Japanese white miso paste
  • 1 pound soft tofu, cut into 1-inch cubes
  • 2 tablespoons kochukaru (Korean dried chili flakes), more or less to taste (optional)

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