Ingredients with Measurements:
- 1 pound Chonggak Kimchi
- 1/2 pound pork belly, sliced
- 1/2 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1/2 cup water
- 1 scallion, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven with lid
Step-by-step instructions:
1. Rinse Chonggak Kimchi under cold water and drain.
2. In a large pot or Dutch oven, add sliced pork belly and cook over medium heat until browned and crispy.
3. Add sliced onion and minced garlic to the pot and cook until softened.
4. Add gochugaru, soy sauce, sugar, and sesame oil to the pot and stir to combine.
5. Add Chonggak Kimchi to the pot and stir to coat with the sauce.
6. Add water to the pot and bring to a boil.
7. Reduce heat to low, cover the pot with a lid, and simmer for 30-40 minutes or until the kimchi is tender and the flavors have melded together.
8. Season with salt and pepper to taste.
9. Garnish with chopped scallions.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for cooking pork belly, low heat for simmering kimchi
Serving size:
4 servings
Nutritional information:
Calories: 372
Fat: 29g
Carbohydrates: 8g
Protein: 19g
Sodium: 1018mg
Sugar: 5g
Fiber: 3g
Substitutions for ingredients:
- Pork belly can be substituted with beef, chicken, or tofu.
- Chonggak Kimchi can be substituted with regular kimchi or other types of pickled vegetables.
Variations:
- Add sliced mushrooms or other vegetables to the pot for added flavor and nutrition.
- Use different types of meat or protein for a different flavor profile.
- Adjust the amount of gochugaru to make the dish spicier or milder.
Tips and tricks:
- Rinse the kimchi under cold water to remove excess salt and to soften the texture.
- Use a large pot or Dutch oven with a lid to ensure even cooking and to prevent the sauce from drying out.
- Adjust the cooking time depending on the desired tenderness of the kimchi.
Storage instructions:
Store leftover Braised Chonggak Kimchi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat Braised Chonggak Kimchi in a pot over low heat until heated through.
Presentation ideas:
Serve Braised Chonggak Kimchi in individual bowls or on a platter garnished with chopped scallions.
Garnishes:
Chopped scallions
Pairings:
Serve Braised Chonggak Kimchi with steamed rice and other Korean side dishes such as banchan.
Suggested side dishes:
Steamed rice, banchan (Korean side dishes)
Troubleshooting advice:
- If the sauce is too thick, add more water to the pot.
- If the kimchi is too sour, rinse it under cold water for a longer period of time before cooking.
Food safety advice:
- Make sure to cook the pork belly thoroughly to prevent any foodborne illnesses.
- Store leftover Braised Chonggak Kimchi in the refrigerator and consume within 3 days.
Food history:
Chonggak Kimchi is a type of Korean pickled radish that is known for its crisp texture and spicy flavor. It is often used in stews and braised dishes.
Flavor profiles:
Spicy, savory, tangy
Serving suggestions:
Serve Braised Chonggak Kimchi as a main dish or as a side dish with steamed rice and other Korean side dishes.
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Region: Korean