Tag: SOUP

Slow Cooked Beef Stew

Slow Cooked Beef Stew

I made Slow Cooked Beef Stew simply to comfort my heart and soul. It has gotten cold in the last couple of days so this really hit the spot. I could eat stew even at the peak of the summer, preferably spicy one. To put read more

Peas and Chicken Soup

Peas and Chicken Soup

Simple Peas and Chicken Soup Recipe

Vegetarian Kale Soup

Vegetarian Kale Soup

Vegetarian Kale Soup Recipe

I love KALE! I make deliciously kale baked chips, add in my smoothies, or make beef and rice rolls; much like cabbage rolls, etc.

Needless to say, vegetarian kale soup is a “must” in my family especially around this time of the year. Well, to be honest, I do make it all year round because I crave it! I know it sounds shocking, but it is true.

Click here for more soup and stew ideas

Sometimes I would add smoked sausages, sometimes smoked meat/bones/ribs, but most of the time I make this hearty, earthy vegetarian version.

It is also very simple and light recipe, inexpensive, especially if you are on a tight budget, and guess what even though, Kale is all year round vegetable, it is actually in season during the winter time.

Eat more Kale now, because it is great for your body and mind, raw or cooked; in juices, salads, soups, and stews, etc.

Vegetarian Kale Soup

The way I make my vegetarian kale soup may sound more like a stew, because of all the ingredients that I am using in the recipe, but that is why it is so rich in flavor.

Kale soup is done in less than 30 minutes and it tastes absolutely amazing. Last week I made it pretty early, because I am volunteering for a few hours in my boy’s elementary school, so to save the time I made it earlier before I left my house.

With that being said, I ate it at 9 am. Yep! It was a cold morning and it felt so good to eat it right away when it was piping hot.

Vegetarian Kale Soup Step by step

I hope you try this winter season. If you are a kale lover, then I am sure that you will love this recipe. Please, tag me on Instagram @sandraseasycooking if you make this recipe or any other from my blog. Thank you!

YOU MIGHT LIKE BACON AND KALE SOUP

Vegetarian Kale Soup
Yield: Serves 4

Vegetarian Kale Soup

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Vegetarian Kale Soup Recipe

Ingredients

  • 1 tablespoon Olive Oil
  • 1/4 Onion, finely chopped
  • 1 Celery Rib, sliced
  • 1 large Carrot sliced
  • 4 potatoes medium size, peeled and cubed
  • 3 Cups Fresh Kale roughly chopped
  • 4 Cups Vegetable broth (read notes)
  • 2 Cups Water
  • 1 Vegetable Bouillon Cube, preferably Organic
  • Salt and Black Pepper to taste

Instructions

  1. In a large pot, put oil with chopped onion and garlic; cook for a few minutes, stirring then add sliced carrot.

  2. Peel and cube or quarter potatoes and add to the pot, stir, then add washed and chopped Kale.

  3. Pour vegetable stock, water, add bouillon, season with salt and black pepper to taste, stir, cover and cook on medium high heat until potatoes are tender, and not falling apart, about 20 to 25 minutes.

  4. Serve hot, or once it's cooled to room temperature pour into the fridge, safe container with a lid. It can be refrigerated for up to 2 days, but it is absolutely the best of it is eaten the same day.

Notes

Yes, you can add other vegetables! I recommend being up to 48 hr in the fridge because I never had this dish longer than 2 days, so I am sticking to what I know accorded by my own taste experience. It is true that it always tastes better when eaten right away.

Yes, you can use frozen Kale, even fresh or frozen Spinach and/or Collard greens is working very well with this recipe.

You can replace vegetable broth with just a water or chicken stock if you are not vegetarian. So, instead of adding 4 cups of vegetable broth you would add 4 cups of water or chicken/beef broth. Same goes for the Bouillon. You can add any that you have on hand.

Also, if I am adding only water and there is no broth of any kind for my soup, I like to add 2 Bouillon cubes and adjust the taste with salt and pepper.

Add smoked sausage or smoked neck bone would work wonders for this dish. (Link in this post is not paid link, I just want to show you visually what product I am referring)

Butternut Squash Soup

Butternut Squash Soup

It’s raining and it feels like Monday, seriously. So, if you love soups then this Butternut Squash Soup totally hits the spot on days like today. It’s not cold, but just gloomy and dark, perhaps that’s how Halloween day should be, a bit on the read more

Roasted Tomato Soup

Roasted Tomato Soup

Is there anything better in the Fall time than wrapping your hands around a nice bowl of tomato soup, especially with freshly made crunchy…

Kimchi JjiGae

Kimchi JjiGae

Kimchi Jjigae Recipe

If you never had Kimchi Jjigae or Korean Kimchi Stew I got to tell you this must be tried. I fully recommend it, especially now that cooler days are coming our way. 

Heck! Even in the Summertime, this hits the spot. One important thing that you will need is a napkin and preferably two. Trust me on that one!

Therefore you might ask what is Kimchi Jjigae or Chigae? It’s hearty Korean Stew (jjigae) made with Kimchi (fermented Napa cabbage) which is precisely the star of this dish. The other ingredients are used up to the cook’s specific preferences. 

CLICK HERE FOR MORE KOREAN INSPIRED MEALS

Kimchi stew is most commonly cooked with more fermented or older/aged kimchi. It instantly creates a much stronger taste and deeper flavor, while new kimchi or less fermented does not bring as much flavor.

Anyhow, it was a late lunch, my kids still in school so Hubby and I were alone. I knew that the question would come soon or later: “What’s on the menu today?”

Kimchi Jjigae

The moment I woke up I had this delicious spicy stew on my mind. Well, I had it on my mind for a week, but for some reason, I always skip Jjigae and go for kimchi ramen most of the time.

So, I was saving one container of kimchi for 4 plus months just for this occasion to make this stew.

Yes you heard me, I was saving it for months and I simply could not wait any longer. I kept telling myself, the stew had to be made and had to be made now.

CHECK OUT MORE SOUP RECIPE

I was laughing so hard when my husband screamed after the kimchi smell reached his nose.

Nevertheless, he wasn’t complaining when it was time to eat! He ate a full bowl of rice and reached for some more. It’s so excellent with colder rice…

If you are undoubtedly kimchi lover and love spicylicious food, this is positively 100 percent a stew for you.

Comforting, spicy, simple and delicious in any possible way that I could correctly describe. 

If you are not sure how to make it and would sincerely like to see it, just YouTube it.

Check my video and see how I’m making kimchi stew.

Kimchi JjiGae
Yield: Serves 2 to 3

Kimchi JjiGae

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients

  • ½ Lb. Pork Belly (READ the notes) Or 1 cup smoked Bacon
  • 1/2 Tbsp. Garlic finely minced
  • 1/2 Onion chopped
  • 2 Cups Fermented Kimchi chopped
  • 1 Cup Stock/chicken beef etc.
  • 1 Cup Kimchi juice
  • 1 cup of water
  • 1 Tablespoon Red Hot Pepper Paste gochujang or to your taste
  • ½ teaspoon Hot Pepper Powder gochugaru
  • 2 Green Onions + green part for garnish
  • ½ Pack Tofu cubed (soft or firm)
  • Salt to taste and sugar to balance the spiciness of the stew

Instructions

  1. Cut the pork belly into bite-size or 1-inch size. Discard the skin if any. You can use smoked bacon instead.
  2. Preheat deeper saute-pan/pot on medium-high and drop the bacon in. After a few minutes, drop in garlic and onion. Stir and let it cook for a few minutes.
  3. Chop fermented cabbage (kimchi) into bite-size pieces, and drop in the saute pan. Stir fry it for 2 minutes on medium-high.
  4. Pour in fermented cabbage (kimchi) juice, chicken stock, and water, then stir.
  5. Add red hot pepper paste, red hot pepper powder; Stir again and cook on medium-high temperature for 10 minutes/ After 10 minutes check if you need to add more liquid. Cover, and let it boil/cook for 5 more minutes.
  6. Add in the stew green onions, and cubed tofu -firm or soft.
  7. Garnish the stew with more chopped scallions, and chilies if you wish.
  8. Serve it hot and with rice and other banchan, known as Korean side dishes.

Notes

I am sure some of you don't eat pork. You can use instead: chicken, beef(ground also good), tuna or keep it meatless and use mushrooms as a sub.

The most authentic recipe I would say uses pork belly, but you are more than welcome to use whatever is your personal preference.

I like adding the pork, and smoked sausages or smoked bacon. It adds so much more flavor. If you are using anything other then bacon/pork belly, know that the cooking time will increase. Mushrooms are so healthy if you have any add them to this stew.

As for Tofu, you can use soft or firm, it's up to your likes, you will not go wrong either way, but it is optional. Also, you can add gochujang (hot pepper paste) and/or gochugaru (hot pepper powder/flakes) half the measurement that I added in the recipe if you cannot handle or tolerate spicy food. OR simply add a little bit at the time until you reach what you like.

Korean Ox Bone Soup

Korean Ox Bone Soup

Korean Ox Bone Soup Seolleongtang recipe

Cream of Mushroom Soup

Cream of Mushroom Soup

I love soups, but the cream of mushroom is my favourite soup ever since I was a child. Well, I have been so busy lately and pretty much feeling exhausted. So, pipping hot soup sounded pretty amazing at the moment. Plus, it was raining for read more

Korean Marinated Beef Stew —Bulgogi Jungol

Korean Marinated Beef Stew —Bulgogi Jungol

Korean Marinated Beef Stew —Bulgogi Jungol

Korean cuisine is delicious plus very healthy and convenient— and if you couldn’t tell before yes, I am a huge fan of this cuisine. 

I don’t find Korean recipes intimidating at all- it’s very easy, packed with flavor, spiciness, nutrition and every dish warms your heart in one way or another, especially warm soups and stews.

Many times I had leftover vegetables and/or meat that I just put together with few of Korean common household ingredients and found myself eating a homemade meal in no time. 

Korean Marinated Beef Stew —Bulgogi Jungol


It took me a few months to realize that it isn’t hard even though you see a long list of ingredients, but in reality, it’s not that you have to have everything that’s listed— the most important ingredients in Korean cuisine:

Gochugaru(chili powder), Gochujang (chili bean paste), Doenjang(bean paste), Sesame Oil and Soy sauce(but also garlic, green onions and several more).

Along with that, you have banchan which are side dishes served with rice and a main meal and that is as well very important in Korean cuisine.    After reading so much about it, educating myself, I got confident answering questions and actually talking about Korean dishes;

I wish I could move there— my husband’s comment “you would just eat!”…and he is not far off from being absolutely right.

Korean Marinated Beef Stew —Bulgogi Jungol

Besides so many websites that provide you with amazing Korean recipes, I wanted to be part and present here what I am learning, but also let people know to get out of their comfort zone and try something new.

Kimchi became a staple of my house, I eat it even when I am working late at night…well, chocolate is not far away either but… 🙂 Shin Ramyun or Ramyeon (or Koran Ramen noodle soup) is must have especially on cold, gloomy mornings or nights— it’s so comforting and I do add my own zest, making it more gourmet using delicious Korean ingredients.

That will be probably one of the next recipes that is extremely easy, but after you try it you will be addicted.  

Now let’s talk about Bulgogi. What isBulgogi?

I’ll probably get that question just like I get the question what is Kimchi. Bul in Korean means fire and gogi meat {together is pronounced Pulgogi}. It is something that I cannot resist— realistically speaking I can’t resist any meat coming from the grill, but this marinated beef could be pan cooked or grilled and after it cooks becomes so tender and flavorful.

It’s usually served with a side of lettuce, spinach, or other leafy vegetables, which is then wrapped with a slice of cooked meat, often times along with a dab of ssamjang(spicy paste), kimchi, and/or another side dishes, and then eaten; Those wraps are called Ssam or often ssambap-wrapped rice.

Adding leftover bulgogi is an amazing addition to the soups/stews and today we are making stew called Bulgogi Jungol. I really can’t explain, it’s thick, but at the same time soupy.

I love adding kimchi in the hot stew, a dab of gochujang and it’s just balance everything— which leaves you with that much more flavor in your mouth and let me get something straight everything tastes better with kimchi.

Basically, you add in the pot all the veggies next to each other, on top you put cooked meat with its marinade that you reserved and over it, you pour hot pre-boiled homemade broth, or store bought. You cook it for a little bit
under the closed lid and it is absolutely delicious once you take the lid off and try this rich broth.

Korean Marinated Beef Stew —Bulgogi Jungol

I went to the International market last weekend and stock my fridge and pantry with new items, however, all the ingredients are available in the most local grocery stores. I checked and found everything, even bulgogi(BBQ) marinade, so if you want to save time you can use marinade from the jar.

Also, I want to mention that you can add what you like and what you have. You can add seasonal ingredients, or
if you have leftover veggies that are just sitting in your fridge.


That’s why I don’t find Korean cuisine so intimidating, just because you add what you like, what you have and you adjust the spices and the sodium level, although if you want to eat Korean style it’s got to be pipping Hot and Spicy.  

Before I start writing the recipe I want to say that this actually can be a vegetarian. If you take the meat out. I know it’s not the same thing but if you prefer it meatless just use tofu and mushrooms as a meat substitute and perhaps put few spoons of bulgogi marinade in there to get that flavor in. I use both because I love the taste of tofu in the stew as well as meat, but it is optional!

Popular Korean Recipes On My Blog

Korean Marinated Beef Stew —Bulgogi Jungol

Simple and delicious Korean stew with complete instructions. 

Course Soup, stew
Cuisine Asian, Korean
Keyword asian food, beef, dinner
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4
Author Sandra | Sandra’s Easy Cooking

Ingredients

For Bulgogi marinade:

  • 3 garlic cloves minced
  • 2 inch Fresh Ginger minced
  • 1 Asian pear
  • ¼ Tbs. Ground black Pepper/I used instead of red hot chili pepper powder{gochugaru}
  • 1 tsp. sugar or honey
  • 1 Tbs. Mirin
  • 2 Tbs. Water
  • 1 Tbs. Sesame oil
  • ½  cup Green onions sliced
  • Soy sauce to taste
  • 1 Tbs. Toasted sesame seeds
  • 1 lb thinly sliced beef sirloin or rib eye-The best way to cut it is to freeze it.

Broth:

  • 5 Cups of Water
  • 4-5 Shiitake Mushrooms/You can add Kelp seaweed too
  • 2 scallions chopped (or 1/4 onion)
  • 1 Garlic Clove
  • 1 inch Ginger chopped
  • 1 Carrot roughly sliced

Bulgogi Jungol {jeongol-Stew (casserole)}:

  • 2-3 cups Bulgogi
  • 1/2 onion cut into thin strips
  • 2 scallions cut into same size -about 2 inches long
  • 1 Large Carrot cut into strips
  • 1/2 Daikon White radish sliced and cut into strips
  • 1 Cup Bok Choy chopped optional*
  • 1/2 cup mushrooms of your choice enoki, shiitake, beech, oyster, button OR any combination
  • 4 Cups Broth + Salt or soy sauce to taste
  • 1 cup water
  • 1/2 block of Firm Tofu I used light Firm Tofu and it was good

Garnish options:

  • Red Hot Chili Peppers
  • Green Onions
  • Gochujang
  • Toasted Sesame Seeds

Instructions

Bulgogi Directions:

  1. Mix all ingredients in the blender or food processor(except meat, soy sauce, green onion, and sesame seeds). For 1 lb of meat usually 1/2 cup of light soy sauce, but you can use less or taste. After it’s blended add chopped green onion, sesame seeds and season with soy sauce.
  2. Pour Marinate over meat, mix it a bit with your hands so it can code every piece and place in refrigerator for at least 30 minutes and
  3. up to 2 hrs in the fridge {I don’t like to keep it overnight because after even 30 minutes meat is pretty nicely tender}.

  4. Cook over medium heat until meat is just nicely browned-You can grill it or pan stir-fries it with 1 Tbs. Vegetable/or Canola oil.

  5. Bulgogi is not spicy, but I like to add red hot chili powder just to boost it up a bit.

Broth Directions:

  1. Boil everything for 20 min. take off the heat, cover with the lid and let it stand for 10 more minutes.
  2. Drain the liquid in the other pot and boil again just before pouring it over the Vegetables and bulgogi.

Bulgogi Jungol Directions:

  1. In a pan cook marinated beef{or you can grill it} until beef is nicely browned, add onions in the last minute just to get lose and give even more flavor–once browned put it on the plate. {Reserve the Marinade for the Broth}
  2. Arrange all the sliced/chopped vegetables in the pot and in the middle add marinated beef and onions.
  3. Pour over the water, and hot Broth that you mixed prior with soy sauce and salt to your taste; You can add few teaspoons of bulgogi marinade if you desire, it does taste better.
  4. Turn the heat on high until it boils, take the lid off and mix slightly everything; then cover the pot again and on the low heat simmer for next 20 minutes.
  5. Just a note that I do add Tofu 2-3 minutes before I take it off, but you can add from the beginning.
  6. Garnish it with more green onions, red chilies and or Gochujang.

Recipe Notes

erve it with Noodles-cellophane{dangmyun}, Steamed Rice and other Banchan {side dishes}. You can use any vegetables-preferably different colors for this stew. Adjust the spiciness and sodium to your taste. I used soy sauce instead of the salt, but just add one teaspoon or few pinches of salt at the time, until it tastes salty enough for you.

Spinach and Tofu Soup

Spinach and Tofu Soup

Spinach and Tofu Soup is such a soothing soup. I truly enjoy this kind of soup. Also, this is probably the easiest recipe right after miso soup ever. All you need is a few ingredients to make this broth delicious and spicy if you wish. You read more