Protein Swap | One-Pot Salmon & Kimchi Jjigae
with Shimeji Mushrooms
Cooking time
20 minutes
Servings
2/4
Calories
350 /serving
In Korea, jjigae are tasty stews made with all sorts of warming goodness. We’re making this paleo-friendly one with salmon, chopped bok choy and nutty, crunchy, long-stemmed shimeji mushrooms. They’re all resting in a rich broth tinged with kimchi and ginger.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 15ml Minced garlic
- 225g Baby bok choy
- 15ml Ginger paste
- 150g Shimeji mushrooms
- 60ml Vegetable demi-glace
- 132g Organic kimchi
Contains: Salmon
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
19 g
Saturated Fat
4 g
Sodium
470 mg
Total Carb
21 g
Sugars
4 g
Protein
31 g
Fibre
10 g
Preparation
Mise en place
- Roughly chop the kimchi.
- Remove the bottoms of the mushrooms; separate the mushrooms.
- Remove the root ends of the bok choy; cut crosswise into 2-inch pieces.
Start the kimchi jjigae
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the garlic and ginger. Sauté, 30 sec. to 1 min., until fragrant.
- Add the kimchi and mushrooms. Sauté, 2 to 3 min., until warmed through.
- Add the demi-glace, 3 cups water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, partially covered, 5 to 7 min., until slightly reduced.
Finish the kimchi jjigae
- Pat the shrimp dry (remove the shells from the tails if desired); season with S&P.
- To the pot, add the bok choy and shrimp. Cook, partially covered, stirring occasionally, 3 to 5 min., until the bok choy is tender and the shrimp* are opaque and cooked through; season with S&P.
Plate your dish
- Divide the kimchi jjigae between your plates. Bon appétit!
Share Goodfood, get rewarded
Give friends & family our BEST offer! They get up to $153 OFF their first 4 Goodfood orders. You get $35 in Goodfood credits per referral—as soon as they place their first order.
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
