By Sam Johnson, Deputy Directory of Cullinary | 1776
This month’s recipe, although not my own, has quickly become one of my favorites. So, I thought I would share it with the Keswick Community. This Korean based dish is sure to be a crowd pleaser. Here’s a picture of my Kimchi Stew when I made it at 1776. Enjoy! The recipe is featured on. www.koreanbapsang.com
- 2 cups packed bite size kimchi fully fermented
- 4 ounces fresh pork belly or other pork meat with some fat
- 1 to 3 teaspoons Korean red chili pepper flakes gochugaru – adjust to taste
- 1 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- 1/2 cup juice from kimchi if available
- 2 cups of water 1/2 cup more if not using kimchi juice
- 6 ounces tofu
- 2 scallions
- salt and pepper to taste
- Cut the meat and kimchi into bite sizes. Slice the tofu (about 1/2-inch thick), and roughly chop the scallions.
- In a pot, cook the kimchi and pork with the red pepper flakes, garlic, and ginger over medium high heat until the kimchi is softened and the pork cooks through, about 5 to 7 minutes.
- Add the kimchi juice and water. Reduce the heat to medium, and boil, covered, for about 20 minutes. Add more water if necessary.
- Add the tofu and scallions. Salt and pepper to taste. (Salt is usually not necessary, unless kimchi was lightly seasoned or kimchi juice is not available.)
- Boil until the tofu is cooked through, about 5 minutes. Serve while bubbling over from the heat.
Notes: For added flavor, save the water used to rinse rice, ssal ddeum mul, and use for jjigae/stew. The water used to rinse rice is commonly used for Korean jjigae. I normally use the water from the third round of rinsing. Another option is to use anchovy broth (about 7 or 8 medium dry anchovies and 1 3-inch square dried kelp boiled in 3 cups of water for 10 minutes).