Kimchi Stew
This traditional Korean stew makes good use of long-aged kimchi.
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Credit: Todd Coleman
1 tbsp. sesame oil
1 1/2 tsp. soy sauce
1 1/2 tsp. sugar
1 1" piece ginger, peeled and grated
1 3 lb. skinless pork belly, cut into 3/4" cubes
1 tbsp. canola oil
8 cloves garlic, finely chopped
8 shiitake mushrooms, stemmed and thinly sliced
3 scallions, white and green parts only, cut into
1/2" lengths, plus more thinly sliced for garnish
4 cups chicken broth
8 oz. medium-firm tofu, cut into 3/4" cubes
2 cups Cabbage Kimchi, cut into 1" pieces
1 tbsp. Korean chile powder
Kosher salt, to taste
2 tsp. rice vinegar
Cooked short-grain white rice, for serving
1. In a medium bowl, combine rice wine, sesame oil, soy, sugar, and ginger; add pork belly and toss to combine. Cover with plastic wrap and let marinate at room temperature for 1 hour.
2 Heat oil in a 6-qt. Dutch oven over medium-high heat. Add pork belly and discard marinade; cook until browned, about 4 minutes. Add garlic, mushrooms, and scallions; cook until soft, about 3 minutes. Add broth, tofu, kimchi, chile powder, and salt; bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes until pork is tender. Stir in the vinegar and serve with rice.
SERVES 4 – 6
Absolutely awful!
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