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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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