I have NO shame in confessing my love for kimchi.
This spicy-sweet, Chile-infused Korean nectar of the gods is sooo ahhmazingly delicious (especially when purchased from your local international foods store). In fact, Jake and I have a Korean market down the street from where we live who makes DIVINE kimchi.
Everyone who reads this blog also knows about my deep love and affection for sweet potatoes. Giiirrrlll can I throw down on some sweet potatoes! In fact, when I was a kid I actually turned orange from eating so many sweet potatoes (just call my mom, Nurse Julie, she can tell you alll about it:)
And of course, as a somewhat obsessed food philanthropist, I want all of y’all to enjoy sweet potatoes and kimchi as much as me. So, here we have our spicy sweet potato kimchi stew. Honestly, it’s delicious hot and cold (perfect for this crazy Nashville weather we are having) and 100% amazing on all fronts.
So hang at your house in your PJS and make some soup people! Love y’all!
Spicy Sweet Potato and Cabbage Stew (you can also see the full recipe on Bham mag’s site!)
This veggie-centric stew is perfect for cool April nights, and warm April days. The softened sweet potato adds texture to the rich base of sauteed bell pepper, carrot, onion, and garlic. A bit of kimchi cooked through the stew gives a hit of spice; serve with more alongside for a spicier red chili flavor.
Yield: 8 servings
What You Will Need:
- 2 tablespoons olive oil
- 1 1/2 cups diced sweet onion
- 1 1/3 cups diced red bell pepper
- 2 cups chopped carrot
- 3 cloves garlic, minced
- 2 teaspoons paprika
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon brown sugar
- 1/2 teaspoon dried basil
- 6 cups diced sweet potato
- 7 cups sliced green cabbage
- 1/2 cup spicy kimchi (or mild, if you like less heat)
- 6 cups chicken stock (or veggie stock if you are vegan or vegetarian)
- 1 (14.5-ounce) can fire roasted tomatoes
- 3 ounces tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- Green onions, sliced, for topping
- Crushed red pepper, for topping
What You Will Do:
- Heat olive oil over medium heat in large Dutch oven.
- Once hot, add onion, bell pepper, and carrot. Saute until softened, about 5 minutes.
- Add garlic; stir frequently for 1 minute.
- Add next five ingredients; saute 30 seconds, or until fragrant.
- Add sweet potato, cabbage, kimchi, chicken stock, tomatoes, and tomato sauce. Bring to a boil.
- Once boiling, reduce heat to low, cover, and cook for 20 minutes, or until potatoes are softened.
- Add Worcestershire sauce and salt. Stir until combined.
- Serve warm, topped with sliced green onions and red pepper, if desired. Try adding additional kimchi to each bowl for a spicy kick!
