Ingredients with Measurements:
- 1 pound of makchang (pork intestines), cleaned and cut into bite-sized pieces
- 2 cups of kimchi, chopped
- 1 onion, sliced
- 4 cloves of garlic, minced
- 1 tablespoon of gochujang (Korean red pepper paste)
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 4 cups of water or pork broth
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of sesame oil
- Salt and pepper to taste
- Green onions, sliced (for garnish)
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat sesame oil over medium-high heat.
2. Add sliced onions and minced garlic, and sauté until fragrant.
3. Add chopped kimchi and stir-fry for 2-3 minutes.
4. Add makchang and stir-fry for another 2-3 minutes.
5. Add gochujang and gochugaru, and stir-fry for another minute.
6. Pour in water or pork broth, and bring to a boil.
7. Reduce heat to medium-low and simmer for 30-40 minutes, or until makchang is tender.
8. Add soy sauce and sugar, and season with salt and pepper to taste.
9. Garnish with sliced green onions and serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat for sautéing
- Medium-low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 15g
- Protein: 28g
Substitutions for ingredients:
- Makchang can be substituted with pork belly or beef brisket.
- Pork broth can be substituted with chicken or beef broth.
Variations:
- Add tofu or potatoes for a heartier stew.
- Use different types of kimchi for different flavors.
- Add seafood such as shrimp or clams for a seafood twist.
Tips and tricks:
- Clean makchang thoroughly before cooking.
- Use a non-stick pot or Dutch oven to prevent sticking.
- Adjust the amount of gochujang and gochugaru to your desired level of spiciness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a side of rice.
Garnishes:
- Sliced green onions
Pairings:
- Serve with rice and banchan (Korean side dishes).
Suggested side dishes:
- Kimchi
- Pickled vegetables
- Steamed vegetables
Troubleshooting advice:
- If the stew is too spicy, add more water or broth to dilute the spiciness.
- If the stew is too salty, add more water or broth to dilute the saltiness.
Food safety advice:
- Cook makchang thoroughly to prevent foodborne illness.
Food history:
- Makchang-Kimchi Stew is a popular Korean dish that originated from the Korean countryside.
Flavor profiles:
- Spicy, sour, savory
Serving suggestions:
- Serve hot as a main dish.
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Region: Korean