Stew > Korean Stews

Oritang Kimchi Stew Recipe

Ingredients with Measurements:
- 1 lb pork belly, sliced
- 2 cups kimchi, chopped
- 1 onion, sliced
- 4 garlic cloves, minced
- 1 tbsp gochujang (Korean red pepper paste)
- 1 tbsp gochugaru (Korean red pepper flakes)
- 6 cups water
- 2 cups tofu, cubed
- 2 green onions, sliced
- Salt and pepper, to taste

Special equipment needed: None

Step-by-step instructions:
1. In a large pot, cook the pork belly over medium heat until browned and crispy. Remove from the pot and set aside.
2. In the same pot, add the onion and garlic and sauté until softened.
3. Add the chopped kimchi, gochujang, and gochugaru to the pot and stir to combine.
4. Pour in the water and bring the mixture to a boil. Reduce the heat and let it simmer for 20 minutes.
5. Add the cubed tofu and green onions to the pot and let it simmer for another 5 minutes.
6. Season with salt and pepper to taste.
7. Serve hot with rice.

30 minutes
Temperature: Medium heat
Serving size: 4-6 servings

Nutritional information:
- Calories: 450
- Fat: 35g
- Carbohydrates: 10g
- Protein: 25g

Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken.
- Firm tofu can be substituted with soft tofu or mushrooms.

Variations:
- Add other vegetables such as zucchini, carrots, or potatoes.
- Use seafood such as shrimp or clams instead of pork.

Tips and tricks:
- Use older kimchi for a more flavorful stew.
- Adjust the spiciness by adding more or less gochujang and gochugaru.
- Let the stew simmer for longer for a richer flavor.

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:
- Top with sliced green onions and sesame seeds.

Pairings:
- Serve with a side of pickled vegetables or a Korean-style salad.

Suggested side dishes:
- Steamed rice
- Korean-style potato salad
- Kimchi fried rice

Troubleshooting advice:
- If the stew is too spicy, add more water to dilute the spiciness.

Food safety advice:
- Make sure to cook the pork belly thoroughly before adding it to the stew.

Food history:
- Oritang Kimchi Stew is a popular Korean dish that originated in the Jeolla Province.

Flavor profiles:
- Spicy, savory, and tangy.

Serving suggestions:
- Serve hot with rice and a side of pickled vegetables.

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Region: Korean

Taste: Spicy, Tangy, Savory, Umami, Sour, Aromatic