The title purposely says “Korean Style”, because with Dr. Tae Yun Kim there is no restriction or limit on her creativity. She bases many of her innovative dishes and creations on the Korean cuisine of the time she was growing up, when all food was by default organic, grown on healthy soil with no chemicals applied to either ground, plants or animals.
Nowadays she shops for organically grown fruit and produce and grows a lot of her own fruits and vegetables. She makes sure any poultry and meat she purchases came from healthy, happy, organically raised animals.
She still cleanses the meat before using it by using this method (from a few blog posts back.)
In these pictures, Dr. Tae Yun Kim started with chicken pieces, and sautéed them in some water seasoned with salt and garlic. She added tofu and vegetables, starting with the hard varieties like carrots, onions, Brussels Sprouts and Yucca root, and then follows with mushrooms, zucchini and cabbage.
As sauce, she added her very own brand of hot sauce. I know, not fair! To make a close approximation of that sauce, you take a couple of spoons of gochu jang, available in any Korean store. For us gluten-free folks – there are gluten free varieties available online and they are every bit as good.
To this you add a spoon of garlic, a couple spoons of raw sugar, and some apple cider vinegar and lemon juice. Heat up, stir vigorously and add a few spoons to the stew, enough to cover the meat and veggies but not so much it turns soupy. Taste and adjust seasonings. You can add some chopped up jalapeno’s of you love it really hot.
Lastly, add some cilantro, green onions, and parsley, according to your own taste.
This stew can be served over brown rice or acorn noodles, or use chap chae noodles. Either way, it is amazingly delicious!