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By Melody P.

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Fusion Chinese-Korean Daikon and Chickpea Stew

Posted Jan 13 2013 7:24pm

1 tbsp each mustard and toasted sesame oil (you can use all sesame oil)
1 extra large onion, cut into half moons
1 tsp good quality 5 spice powder
2 large carrots, cut into large chunks
1 large potato, cut into large chunks
4 cups daikon, cut into large chunks
10 cloves garlic chopped
1 -2 tbsp fresh ginger, minced
1 jalapeno, minced (optional)
pinch salt
3 cups cooked chickpeas
3 cups chickpea cooking liquid or liquid from the can
4 inch piece Kombu, cut into small pieces (I used scissors to cut it)
2 tbsp Gochujang
1 cup frozen peas
Soy Sauce to taste (start with 2 tbsp and add more. I think I used around 4 tbsp)
LOTS of freshly ground black pepper

Method:

Chop veggies and heat a large soup pot to medium heat. Add oil and saute the onions and 5 spice powder for a couple minutes, then add the carrots, potato, daikon, garlic, ginger, jalapeno and salt.

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Fusion Chinese-Korean Daikon and Chickpea Stew

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