Kimchi Stew
This traditional Korean stew makes good use of long-aged kimchi.
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Credit: Todd Coleman
Ingredients
1 tbsp. rice wine1 tbsp. sesame oil
1 ½ tsp. soy sauce
1 ½ 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 ½" lengths, plus more thinly sliced for garnish
4 cups chicken broth
8 oz. medium-firm tofu, cut into ¾" 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
Instructions
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.
Absolutely awful!
We don't eat pork so I have many ingenious ways to work around all things pork in recipes. I subbed out duck confit for the pork belly, since we have generous amounts of that around thanks to Costco in NorCal selling excellent Grimaud Farms Duck Confit at stunning prices (so we keep in on hand for a myriad of uses...) - it adds a comparable fatty unctuousness that is quite lovely
That said, ...the recipe does seem to have a hellatious typo and it is related to the pork - as printed, it reads "13 lb. pork belly...". Seriously LOL: safe to assume that should read 1/3 lb. pork belly? or else this is a wildly hearty dish!!