Kimchi Stew
Ingredients
- 500g of kimchi (2 small jars), cut into bite size pieces ¼ cup kimchi juice
- 500g grams of pork shoulder (or pork belly, or omit for vegan/vegetarian)
- 1 medium onion, sliced (1 cup)
- 3 green onions
- 1 tsp kosher salt
- 2 tsp sugar
- 2 tsp gochugaru (Korean hot pepper powder)
- 1 Tbsp gochujang (Korean chilli paste)
- 1 tsp toasted sesame oil
- 2 cups anchovy stock or chicken or beef stock, (vegan alternative use dashi broth/stock instead)
- ½ pack of tofu (optional), sliced into 1 cm thick bite size pieces
Method
- Place kimchi and kimchi juice, pork (optional), and sliced onion in a shallow pot.
- Slice 2 green onions diagonally and add them to pot.
- Add salt, sugar, Korean pepper powder (gochugaru) and Korean chilli paste (gochujang).
- Drizzle sesame oil over top and add stock of your choice. Before adding the stock, you can lightly stir fry with the sesame oil to release more flavours!
- Cover and cook over medium to high heat for 10 minutes.
- Look out for a vibrant bright red colour and cook until pork is cooked through.
- Make sure you stir in between to ensure a good marriage of ingredients.
- Lay fresh sliced tofu over top like dominoes. Cover with lid, cook for another 10-15 minutes over medium heat to bring the tofu up to heat.
- Chop remaining fresh green onion and decorate over stew. Remove from heat and serve.
- Best eaten with a bowl of hot rice.
