This Kimchi stew recipe is an easy recipe to incorporate left overs in. The recipe is easily adaptable to what you have on hand.
Course Soup
Cuisine South Korean
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Total Time 50 minutesminutes
Servings 4
Calories 341kcal
Author International Cuisine
Ingredients
1/2lb.skinless pork belly cut into bite size pieces
1Tbsprice winemirin
1pinchGround black pepper
1cupaged Kimchi cut into bite size pieces
1smallonionwhite or brown– thinly sliced
1green onion thinly sliced
2small shiitake mushroomsstems removed and thinly sliced
1/4package firm tofu sliced into bit size pieces
1 1/2cupswater
Jjigae basemix these in a bowl
1TbspKorean chili flakescoarse
1Tbspsoy sauce
1tspgochujang
1/4tspgarlicminced
3sprinklesground black pepper
Instructions
In a bowl, Marinate the pork belly with the rice wine and the ground black pepper for about 15 minutes.
In a large pot, cook the Kimchi until soft.
Put the marinated meat into the bottom of the pot. Add all the other ingredients (Kimchi, onion, mushrooms, tofu and the base sauce and water) everything except for green onion.
Boil the pot on medium high heat initially then reduce the heat to a simmer once it starts boiling. Cook further until the meat is cooked, about 10-15 minutes. Mix well.
When the meat is cooked, add the green onion and turn the heat off.