Korean Kimchi Ratatouille (Vegan-style)

A hearty, nourishing one-pan dish made with tender veggies, tangy kimchi, and Mama Kim’s Kimchi Chilli Sauce. Soulful, simple, and full of warmth.

Ingredients (2–3 servings):

• ½ cup chopped Korean kimchi
  

• 1 cup firm tofu, drained and crumbled (or substitute with cooked pork or beef slices)
  

• 2–3 tsp Kimchi Chilli Sauce
  

• 1 eggplant, diced
  

• 1 zucchini, diced
  

• 1 red or yellow capsicum, diced
  

• 1 small onion, chopped
  

• 2 tomatoes, chopped (or ½ can diced tomatoes)
  

• 2 tbsp olive oil
  

• 1 clove garlic, minced
  

• A pinch of thyme (optional)
  

• Salt & pepper, to taste
  

• Fresh herbs to garnish (parsley or basil – optional)
  
  

Instructions:

1. Heat 1 tbsp olive oil in a large pan. Add tofu and cook until lightly golden. Remove and set aside.
   

2. Add remaining oil, sauté onion and garlic until soft.
   

3. Stir in eggplant, zucchini, capsicum, and tomato. Cook for 10–12 minutes until tender.
   

4. Add kimchi, Kimchi Chilli Sauce, and tofu (or meat). Toss gently and simmer for another 3–5 minutes.
   

5. Season with salt, pepper, and thyme if using. Garnish and serve warm.
   
   

Tips:

• If using pork or beef, cook it separately and add in at the end.
  

• For extra depth, let it sit 10 minutes before serving — flavours settle beautifully.