Korean kimchi stew with pork
Well-fermented napa cabbage kimchi and pork belly are sautéed, then simmered with firm tofu.
- Prep
- 10 min
- Cook
- 32 min
Scale the recipe
Ingredients
- well-fermented napa cabbage kimchi weigh the kimchi solids separately from the brine
- 400 g
- skinless pork belly
- 220 g
- firm tofu
- 180 g
- scallion
- 1/2 stalk
- water
- 3 C
Seasonings
- kimchi brine
- 1/3 C
- gochugaru (Korean red pepper flakes)
- 2/3 T
- Korean soup soy sauce
- 2/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Prepare the ingredients
Cut 400 g of kimchi into bite-size pieces, slice 180 g of tofu 1 cm thick and slice 1/2 stalk of scallion. Cut 220 g of pork into bite-size pieces on a separate board, then wash your hands and the equipment.
-
Sauté the pork and kimchi
Heat a pot over medium heat and stir-fry the pork for 2–3 minutes. When the fat starts to render, add the kimchi and cook, stirring, for 3 more minutes.
-
Simmer until the kimchi softens
Add 3 C of water, 1/3 C of kimchi brine and 2/3 T of gochugaru. Bring to a boil, lower the heat to medium-low and simmer about 20 minutes until the cabbage stems are tender.
-
Add the tofu and season
Arrange the tofu and scallion on top and simmer 3–5 more minutes. Check that the thickest pork piece reaches at least 71°C (160°F) in the centre. Taste and add as much of the 2/3 T of soup soy sauce as needed.
