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 information
Yield
4 Servings
Ingredients
Preparation
Step 1
Remove dark green tops from scallions and thinly slice; set aside for serving. Thinly slice remaining white and pale-green parts. Heat oil in a large saucepan over medium-high. Cook white and pale-green parts of scallions, onion, and garlic, stirring often, until softened and starting to brown, about 4 minutes. Add gochujang and cook, stirring often and reducing heat as needed to prevent burning, until very fragrant and slightly darkened in color, about 2 minutes. Add kimchi, gochugaru, and sugar and cook, stirring, until kimchi is slightly softened and translucent, about 2 minutes. Add lentils, broth, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and stir to combine. Bring stew to a boil, then reduce heat and cover. Simmer, adding a splash of water if needed to loosen, until lentils are just barely tender, 20–25 minutes.
Step 2
Uncover pan. Crack an egg into a small bowl, then gently slide into stew. Repeat with remaining eggs, leaving some space around each. Cover pan and simmer until egg whites are set but yolks are still runny, about 3 minutes.
Step 3
Ladle stew into bowls, making sure to include an egg in each, and top with reserved scallion tops.
