Grilled Vegetable Kimchee Stew

• 5 shitake mushrooms, stems removed
• 1 spanish onion, cut diagonally into 1/4 inch slices
• 1 pasilla chile, stem removed, seeded, cut into quarters lengthwise
• 1 yellow squash, cut diagonally into 1/4 inch slices
• 1 asian eggplant cut diagonally into 1/4 inch slices
• 1 cake firm tofu cut into quarter inch slices, sandwiched between double layers of paper towel to dry
• 1/2 cup painted pony beans
• 1 quartered head napa cabbage kimchee (kimchee comes cut in quartered heads in korean markets)
• 2 cups kimchee brine
• 1 TBSP soy sauce
• olive oil
• sesame oil
• salt

1. simmer beans in 2 1/2 cups water until just tender.
2. drizzle vegetables and tofu with olive oil and salt lightly. grill on high heat until lightly marked on both sides. cut tofu into thirds; quarter onions; cut chiles across into 1 inch slices; slice mushrooms in thirds.
3. squeeze kimchee to rid of excess brine and cut across into two inch pieces. saute in a couple tablespoons of sesame oil for a couple minutes over medium flame.
4. add kimchee, tofu and kimchee brine and soy sauce to bean broth. bring to boil, turn down heat and simmer for ten minutes. add vegetables and simmer for another five minutes. adjust seasonings. serve with bowls of steamed, unsalted sticky white rice.

shitake mushrooms, onion, chile, yellow squash, asian, cake firm, beans, cabbage kimchee, kimchee brine, soy sauce, olive oil, sesame oil, salt

Taken from www.epicurious.com/recipes/member/views/grilled-vegetable-kimchee-stew-1204885 (may not work)