Kimchi answers the call when advised to eat more probiotics for gut health. The funky, spicy fermented Korean cabbage specialty tastes great straight from the jar, but even better as part of a brothy, lean-protein-packed skillet meal.
All that being said, I cook and eat for pleasure but keep a close eye on health considerations so I resist overindulging. Moderation in all things. But not in flavor.
The brothy skillet meal that follows boasts bold flavors from the kimchi. It’s a riff on kimchi jjigae, one of the most popular styles of traditional Korean stews (jjigaes). Here, the kimchi forms the flavor base for simmering shrimp, tofu, and fresh vegetables. This style of soup/stew is traditionally served with a side of cooked rice, but soaked rice noodles or cooked pasta work well, too, for cooling off some of the heat.
Look for kimchi in bottles in the refrigerated produce section. For the uninitiated, select jars of mild kimchi—you can always add more spice later. I enjoy watching the cooks mix fresh cabbage leaves with red chile in large stainless steel tubs at my local H Mart. Fresh, super crunchy kimchi tastes great piled on hot rice or alongside roast chicken or fish.
Also in the recipe: slivers of fresh ginger and a modicum of Korean chile paste known as gochujang. Look for this deep red, slightly sweet paste in Asian markets, large supermarkets, Trader Joe’s, and online. It keeps for months in the refrigerator and can be used in soups, stews, and stir-fries.
Fresh shitake mushrooms add a bouncy, toothsome texture and an appealing musty umami flavor. Dried shitakes or black Chinese mushrooms can be substituted for fresh. Reconstitute in hot water until soft enough to slice. Always discard shitake stems—they are too woody to eat.
A combination of shrimp and firm tofu provides plenty of lean protein. Their quick cooking properties make a weekday cook happy. Shredded, cooked chicken can stand in for the shrimp and/or tofu, if desired.
Smoky bacon adds its rich properties to the broth. A garnish of dark sesame oil does the same. A final flourish of green onions and cilantro adds a bright, fresh counterpoint to the red chile bluster.
Shrimp Tofu Skillet With Kimchi and Bacon
Makes 4 to 6 servings- 1 cup (8 ounces) mild kimchi
- 4 thick slices bacon, about 4 ounces, cut crosswise into 1/2-inch pieces
- 1 large shallot, finely chopped
- 1 to 1 1/2 tablespoons julienned, peeled fresh ginger root or refrigerated ginger puree
- 6 large fresh shitake mushrooms, 3 to 4 ounces total, stems removed, caps sliced 1/2-inch thick
- 2 to 3 cups seafood broth or stock (or chicken broth)
- 2 tablespoons gochujang (Korean red chili paste) or to taste
- 4 small heads (8 ounces total) baby bok choy, trimmed, quartered lengthwise or 3 loosely packed cups large bok choy or napa cabbage
- 1 pound (16 to 20 pieces) uncooked large shrimp, peeled, tail left intact, deveined
- 1/2 of a 14-ounce package firm tofu, drained, cut into 1-inch cubes or 2 cups shredded cooked chicken
- Dark sesame oil, for serving
- Chopped green onions and fresh cilantro, for serving
- Cooked white or brown rice, for serving
Add shallot and ginger to pan and cook until fragrant but not browned, about 2 minutes. Add chopped kimchi and sliced mushrooms. Cook and stir about 5 minutes.
Add 2 cups of the broth and gochujang to the skillet. Heat to a boil, then reduce heat to low and let simmer, stirring often, 10 to 15 minutes. Taste and adjust gochujang as desired. Recipe can be made up to the point several days in advance. Reheat before using.
Shortly before serving, add bok choy, shrimp, and tofu. Cover the pan and cook, stirring once or twice, until the shrimp just turns to pink, 3 to 4 minutes.
Remove the pan from the heat. Drizzle with sesame oil, then shower with green onions and cilantro. Sprinkle with crisp bacon. Serve right away, accompanied by the rice.
