1 chopped Onion
2 cups of chopped or small diced Carrots
1 garlic minced
4 halved tomatoes
4 Diced bell pepper
1 Bok Choy
1 bundle of Chives
3 or 4 potatoes - steam cooked
1 or 2 sweet potatoes - steam cooked
2 tablespoon finely chopped carrots
1/2 onion minced
2 cups chopped Kimchi
1 tbsp Tomato paste
1 bay leaf
Oils & Vinegars
2 tbsp vegetable oil
1 tbsp Olive oil
½ tbsp sesame oil
Heat up 1 tbsp vegetable oil in a pot or wok on medium-high heat.
Put carrots and stir slowly until you see the corners of the carrot changes color as it is cooked,
Add onion and minced garlic and continue to stir around with carrots until you can see the onion begins to look translucent.
Add Kimchi and Kimchi brine to see onion and carrots soak up some colors (flavor) from Kimchi.
Add 1 Tbl spoon of olive oil and tomato paste into the pot, make sure the tomato paste is well mixed in with oil and Kimchi.
Add 2 cups of vegetable stock, turn up the heat to see the stock bubble up.
When the stock starts to boil, put the halved tomatoes and bay leaf in the pot. Tomatoes - cut-side facing up. This way, the skin will be cooked and rolled off the tomato.
Closed the lid, let it on high heat for about 20min.
Turn down the heat to medium or medium-low, removed the tomato skins, close the lid off the pot so some steam can be released, turn down the heat to medium. Let it cook for another 15 min.
On a small pan, saute bell pepper and add it to the Shakshuka pot.
Saute mushrooms, when mushrooms start to sweat, toss them into the Shakshuka.
Lastly, sauce bok choy and add it to Shakshuka.
1. Steam cook potatoes and sweet potatoes.
2. Remove from the pot, put them in cold or iced water.
3. In a mixing bowl, 1 tbsp Olive oil or 1 tbsp Sesame oil + 1 tbsp walnut oil or peanut oil
4. Mash potatoes and sweet potatoes together into the oil mix.
5. Add carrots, onions, and chives to blend all into the mashed potatoes.
6. Use an ice cream scoop or spoon or your hands to make it into a ball.
7. Put it in a freezer for 10 min and/or for long keeping.
8. Pan fry the balls before adding them to Shakshukcka.
*Some vegetables, I saute them separately. So each vegetable can retain its own flavor even under high heat and only release the flavor when we bite into it.
*Saute or pan-frying Kimchi with tomato paste is a great start to a lot of dishes of Italian, Spanish, or Mexican.