South Korean recipe
How to make Kimchi stew
김치찌개
All of Korea
A bubbling, spicy stew of well-fermented kimchi, pork and tofu, one of the most common home dishes in Korea. It is served boiling hot in the middle of the table with rice.
Ingredients
- 300 g well-fermented (sour) kimchi, cut into bite-size pieces, plus 3 tablespoons of its juice
- 200 g pork belly or shoulder, sliced
- 1 tablespoon vegetable oil
- 1 teaspoon gochugaru (Korean chilli flakes) or 1 tablespoon gochujang
- 1 clove garlic, crushed
- 500 ml water or anchovy stock
- 200 g firm tofu, sliced
- 1 spring onion, sliced
- Rice to serve
Method
- Heat the oil in a pot and fry the pork for 3 to 4 minutes until it starts to brown.
- Add the kimchi, chilli and garlic and fry for another 5 minutes, stirring.
- Pour in the water or stock and the kimchi juice, bring to the boil and simmer for 15 minutes.
- Lay the tofu on top and simmer for 5 more minutes. Taste and add a little salt or soy sauce if needed.
- Sprinkle with spring onion and serve hot with rice.
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