1cupsliced shiitake mushrooms, optional (or other mushroom of your choice)
½cupkimchi with juice, kimchee plus more for serving.
2cupschicken stock, or vegetable stock for vegetarian
1tablespooncoconut aminos, gluten-free tamari or soy sauce
1whole pasture-raised egg, skip for vegan
2tablespoonssliced scallions
bowl of steamed white rice or cauliflower rice
Options:
If tofu is your thing, this is traditionally served with soft tofu. You can also add cooked pork or chicken, if you'd like.
add in whatever other veggies you have on hand, carrots, kale, spinach or other greens, Brussels sprouts, daikon, bok choy or cabbage
Instructions
Heat small sauce pan on medium heat and add ghee or cooking oil.
Stir in the sliced onions and saute for 3 minutes. Season the onions lightly with salt and stir in the gojuchang paste until combined.
Add in the sliced zucchini, mushrooms and kimchi. Saute for another 2 minutes.
Pour in the chicken stock, coconut aminos (soy or tamari) and add in any protein you are including, tofu, pork, chicken, etc).
Simmer until the zucchini and mushrooms are tender about 3 more minutes.
Now crack in the egg into the broth and let it poach soft.
Taste the stew and adjust seasoning, as needed.
Pour into serving kettle or dish if you are using, being careful not to break the egg.
Sprinkle with scallions and additional kimchi, if you'd like. Serve.
Notes
Gochujang is a Korean fermented chile paste that can be found in the Asian section of your grocery store or in Asian specialty stores. If you are strictly gluten-free, please make sure you are using a certified gluten-free gochujang as many contain gluten. I use this brand because I can buy it locally and it doesn't contain soy. Yes it has some sugar and rice in it. I have no issues with these two ingredients in small amounts. There is also this gluten-free gochujang or this brand. If you want to swap the gochujang for a strict paleo replacement, Nom Nom Paleo has a fauxchujang sauce in her second book Ready or Not, that features gochugaru, a korean chile blend used most often in kimchi.