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White Bean & Kimchi Stew

Spicy, pickly, crunchy, and loaded with beneficial probiotics, kimchi is a culinary staple in Korea and beyond - it’s delicious, nutritious, and versatile.

This easy stew features kimchi and white beans, in a frizzled onion garlic broth.


  • 3 TBSP olive oil

  • 2 medium onions, chopped

  • 4-6 cloves garlic, chopped

  • 2 cans of white beans; such as navy, northern white beans, cannellini, butter beans

  • 4 or 5 cups of any broth: chicken broth, vegetable broth, bone broth or even water + bouillon will work.

  • 2 cups kimchi. Any brand and spice level you prefer

  • 1 tsp sea salt (or more to taste)

  • Fresh ground pepper

  • 1 cup fresh cilantro, chopped

  • Fresh squeezed lemon juice


  • Heat olive oil in a medium pot over medium heat and add the onions and garlic. Let them fry and frizzle for about 8 - 10 mins, or until they’re slightly caramelized and golden brown.

  • Add the beans and season with sea salt and pepper. Let it all meld for a few minutes, crushing some of the beans with the back of your spoon to make the broth thicker later.

  • Add the broth and bring to a simmer. If you want a thicker broth, let it simmer closer to 30 mins and crush up more beans with the back of your spoon. If you want a soupier texture, let it simmer for 20 mins.

  • Add the kimchi and let all the spices and vinegar infiltrate the broth. Taste and add more salt and pepper if needed.

  • Optional: Finish with a squeeze of fresh lemon and chopped fresh cilantro.

It’s even better as leftovers on day 2!

Enjoy ❤️


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