Luganega-inspired Kimchi Sausage Stew

Ingredients

In this adaptation, the original Luganega sausage is combined with the spicy and tangy flavors of kimchi, which is a staple in North Korean cuisine. The addition of kimchi adds a unique twist to the traditional Lombardian sausage stew, infusing it with a spicy and fermented flavor profile. We alse have the original recipe for Luganega (Lombardy), so you can check it out.

• 500g (1.1 lb) Luganega sausage, sliced 500g (1.1 lb) Luganega sausage, sliced
• 2 cups (470ml) kimchi, chopped 2 cups (470ml) kimchi, chopped
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon gochujang (Korean red pepper paste) 1 tablespoon gochujang (Korean red pepper paste)
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 carrots, sliced 2 carrots, sliced
• 1 zucchini, sliced 1 zucchini, sliced
• 1 green onion, chopped (for garnish) 1 green onion, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 25g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the sliced sausage and cook until browned.
2. 2.
   Add the onion and garlic to the pot and sauté until the onion is translucent.
3. 3.
   Stir in the gochujang, soy sauce, and sesame oil, coating the sausage and onion mixture.
4. 4.
   Add the kimchi to the pot and cook for a few minutes to allow the flavors to meld together.
5. 5.
   Pour in the chicken or vegetable broth and water. Bring the mixture to a boil.
6. 6.
   Reduce the heat to low and add the potatoes, carrots, and zucchini. Simmer for about 20 minutes, or until the vegetables are tender.
7. 7.
   Serve the stew hot, garnished with chopped green onions. Enjoy with steamed rice.

Treat your ingredients with care...

• Luganega sausage — If Luganega sausage is not available, you can substitute it with any other flavorful sausage of your choice.
• Kimchi — Use well-fermented kimchi for the best flavor. If you prefer a milder taste, rinse the kimchi before adding it to the stew.

Tips & Tricks

• For an extra kick of spiciness, add a teaspoon of Korean red pepper flakes (gochugaru) to the stew.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last few minutes of cooking.
• Feel free to customize the vegetables in the stew based on your preferences or seasonal availability.
• Serve the stew with a side of traditional Korean banchan (side dishes) such as pickled vegetables or kimchi pancakes.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and satisfying meal.

Serving advice

Serve the Luganega-inspired Kimchi Sausage Stew hot in individual bowls. Garnish with chopped green onions for a pop of freshness. Accompany the stew with a bowl of steamed rice to complete the meal.

Presentation advice

To enhance the presentation, place a few slices of cooked Luganega sausage on top of each bowl of stew. Sprinkle some sesame seeds and additional chopped green onions for added visual appeal.