A piping hot, comforting Korean stew where well-fermented kimchi creates a deep, tart, and red broth. Tender pork, soft tofu, and fresh scallions balance the heat and fermented punch.
Ingredients
- 500 g well-fermented cabbage kimchi
- 350 g fresh pork belly
- 300 g firm tofu
- 1 tbsp gochugaru
- 1 tbsp gochujang
- 900 ml chicken broth or Korean dashi
- 1 tbsp neutral cooking oil
- 1 bunch fresh scallion
- to taste cooked white rice
Method
- Cut the pork belly into bite-sized pieces, slice the tofu, and thinly slice the scallion; keep the kimchi with its juices to strengthen the broth.
- Heat the oil in a heavy-bottomed pot, add the pork, and brown it until the fat begins to render and the edges brown slightly.
- Add the kimchi with its juices and sauté, stirring until it becomes darker, glossy, and highly aromatic.
- Stir in the gochugaru and gochujang off the high heat, then mix until the paste coats the pork and kimchi without burning.
- Pour in the broth, scrape the bottom of the pot, and bring to a simmer until the surface turns red and slightly oily.
- Simmer uncovered until the broth is tart, spicy, and deeper in flavor, with the pork tender enough to cut with a spoon.
- Slide the tofu slices into the stew without breaking them too much, then continue cooking until they are heated through and soaked in the broth.
- Taste the broth and adjust only if necessary with a little salt or hot water depending on the strength of the kimchi.
- Scatter with scallion just before serving, then bring to the table piping hot with white rice to mellow the heat.
Nutrition
Per serving
- Energy
- 375.5 kcal
- Protein
- 29.68 g
- Carbohydrate
- 9.62 g
- Fat
- 23.61 g
- Fibre
- 3.27 g
- Calcium
- 105.62 mg
- Iron
- 2.58 mg
- Magnesium
- 94.99 mg
