| 1 Hour | 2 ServingsA popular homefood, Kimchi Stew is a Korean dish made from kimchi as the base paired with a protein (pork or tuna). Aged kimchi is best for bringing out the flavor of this dish. The resulting stew is a spicy, thick, savory, and hearty meal when eaten with a bowl of rice.
2 cups packed bite size kimchi fully fermented
4 ounces fresh pork belly or other pork meat with some fat or other protein choice
1 to 3 teaspoons gochugaru (Korean red chili pepper flakes) adjust to taste or omit
Teaspoon minced garlic
1 tablespoon cooking oil
1/2 cup juice from kimchi if available
6 ounces tofu
2 scallions
Salt (or a little bit of soup soy sauce or regular soy sauce) and pepper to taste
Medium pot
Knife
Cuttingboard
Ladle
Stove
Cut the kimchi, meat, and tofu to bite-size pieces. Roughly chop the scallions.
Heat a small to medium pot with 1 tablespoon of oil. Add the kimchi, pork*, red pepper flakes and garlic and cook over medium high heat until the kimchi is softened and the pork cooks through, about 5 to 7 minutes.
Add the kimchi juice and about 2 to 2.5 cups of water (or broth). Bring it to a boil, and continue cooking for 5 minutes. Then, reduce the heat to medium, and boil, covered, for about 15 minutes.
Put in tofu and scallions. Add seasoning as needed. Boil until the tofu is cooked through, about 5 minutes.
Serve while bubbling over from the heat. Leftovers can be kept upto a week in the refridgerator.