1 tablespoon vegetable oil
2 tablespoons vinegar
2 pounds fresh mushrooms, sliced
1 cup water
1 cup kimchi powder, divided
1 onion, sliced into 1 inch rounds
1 carrot, sliced into 12 wedges
1 teaspoon salt
1 1/2 teaspoons chili powder
1 teaspoon grated fresh ginger root
In a medium saucepan, heat oil over medium heat. Add vinegar and stir gently to mix. Bring to a boil, stirring constantly. Reduce heat to low, and simmer for 10 minutes. Stir in mushrooms, water, kimchi, onion, carrot, salt and chili powder. Cook for about 3 minutes, stirring constantly. Cover, and simmer for 10 minutes. Remove from heat.
Stir kimchi powder into vegetable mixture. Pour into glass or metal casserole dish; top with mushrooms, carrot and ginger. Cover dish, and refrigerate overnight.