Staples like beans and kimchi make the good base for this stew:
1 medium onion, thinly sliced2 cups chopped Napa cabbage kimchi with liquid2 15.5-oz. cans butter or cannellini beans, rinsedCombine squash, onion, garlic, ginger, kimchi and liquid, gochujang, and stock in a medium pot; season lightly with salt. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer gently, stirring occasionally, until squash is almost tender, 20–30 minutes.
Add beans to stew and cook until squash is tender and beans have absorbed some of the cooking liquid, 8–12 minutes. Remove from heat; taste stew and season with more salt if needed.*Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems…or people who don’t like raw eggs.
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