Whisked Kitchen · whiskedkitchen.com/r/kimchi-stew
soup · spicy
Kimchi Stew
Best made with well-fermented, sour kimchi — the older the better. Pork shoulder or belly both work.
Category: Stew Cuisine: Korean
Prep10 min
Cook25 min
Makes2
Ingredients
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300 g pork belly or shoulder sliced into chunks
410 g kimchi 1 jar, cut into bite-size pieces
4 cups beef broth Or any type of broth is fine
300 g tofu 1 packet, sliced. Medium firm preferred
1/2 onion sliced thinly
3 green onions
1 tsp salt
2 tsp sugar
1 tbsp sake
1 tbsp mirin
2 tsp gochugaru optional, depending on how spicy you like it
1 tbsp gochujang optional, depending on how spicy you like it
1 tsp toasted sesame oil
Method
1
Heat a wide pot over medium-high heat and sear the pork until browned and some of the fat has rendered.
2
Add the kimchi and sear it with the pork for a few minutes until it starts to caramelise.
3
Add the sake and mirin, scrape up the browned bits and cook it down for a minute or so.
4
Add the onion. Slice 2 of the green onions on the diagonal and scatter them in.
5
Season with the salt, sugar, gochugaru and gochujang. Drizzle in the sesame oil, then pour in the beef broth.
6
Cover and bring up over medium-high heat, cooking 15 minutes.
7
Uncover and stir so the seasonings are worked evenly through the broth. Arrange the tofu over the surface.
8
Cover again and simmer over medium heat another 10-15 minutes, until the pork is tender and the broth tastes deep and sour.
9
Chop the last green onion and scatter over the top. Take off the heat and serve immediately with hot rice.
Inspired by maangchi.com
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