Appetizers / Soups / Salads

Kimchi Chigae, fusion style is for Lunch.

Kimchi Chigae, fusion style takes several minutes to prepare.

Kimchi Chigae, fusion style takes several minutes to cook.

Kimchi Chigae, fusion style makes 32 servings.

The ingredients for Kimchi Chigae, fusion style are:

4 tbsp sesame oil
40 oz mock crab, chopped
4 cups kimchi
4 cloves garlic, pressed
1 large yellow onion, chopped
2 leeks (bulbs and lower leaf), chopped
1 bunch green onions, chopped
1 napa cabbage, chopped
1 bok choi, chopped
4 tbsp gochujang
3 tbsp soy sauce
3 tbsp fish sauce
2 tbsp oyster sauce
12 cups low sodium chicken broth
4 cups water

Here is how you make Kimchi Chigae, fusion style:

In a large stock pot, saute the garlic, onions, leeks, and scallions in sesame oil. Add mock crab and gochujang.Add half of the stock and the various sauces. In a separate stock pot, combine remainder of stock and water and the greens. Bring both to boiling.When the greens have cooked down sufficiently, add the entire contents to the main pot. Simmer unil all vegetables are tender but kimchi is still a little crunchy.Adjust the spiciness with more gochujang, as desired. Adjust the salt balance with soy/fish/oyster sauces as prefered, as many fish cakes leech sugar into the soup. Adjust sweetness with sake, mirin, or brown sugar if it's really far off (some sauces are extremely salty).Makes 32 1-cup servings.Number of Servings: 32Recipe submitted by SparkPeople user LIPGLOSSARY.

The nutritional information for Kimchi Chigae, fusion style is:

• Servings Per Recipe: 32
• Amount Per Serving
• Calories: 87.7

• Total Fat: 2.3 g
• Cholesterol: 7.1 mg
• Sodium: 980.1 mg
• Total Carbs: 9.7 g
• Dietary Fiber: 1.3 g
• Protein: 6.9 g

Kimchi Chigae, fusion style is Asian cuisine.