I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. This site has been my online "home base" for almost twenty years. It was originally built on the premise that once you own over 100 cookbooks (raise your hand!) it's time to stop buying and start cooking. This site chronicles a cookbook collection one (vegetarian) recipe at a time. But there's more to the story now that we're a few decades into it here's a little background on me and the site…
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Maangchi | 2015-09-30 02:32:10 |  6,272,331 Views |
Kimchi stew (Kimchi-jjigae: 김치찌개)
I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. Learn more about me and the site
Premium Ad-Free membership includes:
There’s one soup that’s been on my mind for a few years now. I stumbled upon it at Namu Gaji a lively welcoming neighborhood spot run by the three (Dennis Daniel and David) Lee Brothers. It’s located diagonally across from Dolores Park in San Francisco and is the perfect place to perch by the street-side window seat to chat and people-watch over sizzling okonomiyaki or a fiery stone pot of market vegetables. I often see the Namu Gaji crew at the Saturday morning farmers market either buying ingredients or feeding market-goers from their Namu stall. Heart on all fronts. The soup—I don’t remember it being on the menu although it might have been. I just remember chatting about soup with one of the servers there and this fire-brewed magic appeared. It was a cabbage soup but spicy and invigorating with lots of herbs. You could see the red flecks everywhere and the broth had little puddles of spicy goodness floating on top. I remember thinking to myself that it was like someone had made a great kimchi and called it a day—deceptively simple in the best way possible. That’s what I tried to channel when I stepped into the kitchen to prepare today’s recipe. I added mushrooms and tofu broccoli and some other tasty flair to make this a hearty one-pot meal—feel free to use as much or as little of the suggested toppings as you like.
