Kimchi Stew

Name: Kimchi Stew
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 tbsp. rice wine; 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

Serves
serves 4-6

TODD COLEMAN

This traditional Korean stew makes good use of long-aged kimchi.

Ingredients

1 tbsp. rice wine
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

ADVERTISEMENTAD

Instructions

Step 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.

Step 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.