Name: Kimchi-Lentil Stew With Poached Eggs
Yield: 4 Servings
Ingredients: 2 scallions; 1 Tbsp. vegetable oil; 1 small onion, thinly sliced; 3 garlic cloves, thinly sliced; 1 Tbsp. gochujang (Korean hot pepper paste); 1 cup chopped kimchi with liquid; 1 Tbsp. gochugaru (coarse Korean red pepper powder); 2 tsp. sugar; 1 cup French green or brown lentils; 4 cups low-sodium chicken or vegetable broth; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more; 4 large eggs

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Photo by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Anne Eastman

Satisfying, spicy, and comforting, this vegetarian stew is inspired by the complex flavors of Korean kimchi jjigae. Lentils add heartiness and bite while poached eggs add an irresistible ooziness. If you’re feeling ambitious, this stew is also delicious made with homemade kimchi. —Diana Yen

What you’ll need

Large Saucepan with Lid
$39 At Amazon
Ladle
$10 At Amazon
Cutting Board
$10 At IKEA

Recipe notes

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