Ingredients with Measurements:
- 1 head of chonggak kimchi (about 1 pound)
- 1/2 pound ground pork
- 1/2 cup chopped onion
- 1/2 cup chopped scallions
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup water
Special equipment needed:
- Mixing bowl
- Spoon
- Skillet
- Cutting board
- Knife
Step-by-step instructions:
1. Rinse the chonggak kimchi under cold water and drain well. Cut off the root end and discard.
2. In a mixing bowl, combine the ground pork, onion, scallions, garlic, ginger, soy sauce, sesame oil, gochugaru, salt, and black pepper. Mix well.
3. Stuff the pork mixture into the hollow center of the chonggak kimchi, packing it tightly.
4. Heat a skillet over medium-high heat. Add the stuffed chonggak kimchi and cook for 5 minutes, turning occasionally, until browned on all sides.
5. Add water to the skillet and cover. Reduce the heat to low and simmer for 10 minutes, or until the pork is cooked through and the kimchi is tender.
6. Serve hot, garnished with additional scallions if desired.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for browning, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 18g
Carbohydrates: 6g
Protein: 16g
Substitutions for ingredients:
- Ground beef or chicken can be used instead of pork.
- Shallots can be used instead of onions.
- Any type of kimchi can be used instead of chonggak kimchi.
Variations:
- Add chopped mushrooms or shredded carrots to the pork mixture for added flavor and nutrition.
- Use the stuffed kimchi as a filling for dumplings or buns.
- Serve the stuffed kimchi as a side dish with rice and other Korean dishes.
Tips and tricks:
- Make sure to pack the pork mixture tightly into the kimchi to prevent it from falling out during cooking.
- If the kimchi is too spicy, rinse it under cold water before stuffing it with the pork mixture.
- Leftover stuffed kimchi can be stored in the refrigerator for up to 3 days.
Storage instructions:
Store leftover stuffed kimchi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover stuffed kimchi in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Serve the stuffed kimchi on a platter with other Korean dishes, or on individual plates with rice and vegetables.
Garnishes:
Garnish the stuffed kimchi with additional chopped scallions or sesame seeds.
Pairings:
Serve the stuffed kimchi with rice, Korean-style fried chicken, and other Korean side dishes.
Suggested side dishes:
- Steamed rice
- Korean-style fried chicken
- Stir-fried vegetables
- Kimchi pancakes
Troubleshooting advice:
- If the pork mixture is too dry, add a tablespoon of water at a time until it reaches the desired consistency.
- If the kimchi is too tough, simmer it for a few more minutes until it becomes tender.
Food safety advice:
- Make sure to cook the pork mixture and kimchi to an internal temperature of 165°F to ensure that it is safe to eat.
- Wash your hands and all utensils and surfaces that come into contact with raw pork to prevent the spread of bacteria.
Food history:
Chonggak kimchi is a type of Korean kimchi made from small, thin radishes. It is known for its crisp texture and spicy flavor.
Flavor profiles:
The stuffed chonggak kimchi has a spicy, savory flavor from the pork mixture and the tangy, slightly sour flavor of the kimchi.
Serving suggestions:
Serve the stuffed kimchi as a side dish or appetizer with other Korean dishes, or as a main dish with rice and vegetables.
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Region: Korean