Ingredients with Measurements:
- 1 pound of pork belly, sliced
- 1 onion, sliced
- 3 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of sesame oil
- 1 tablespoon of sugar
- 2 cups of kimchi, chopped
- 4 cups of water
- 1 block of tofu, sliced
- 2 green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot or dutch oven
Step-by-step instructions:
1. In a large pot or dutch oven, cook the pork belly over medium heat until it is browned and crispy. Remove the pork belly and set it aside.
2. In the same pot, add the onion and garlic and sauté until they are softened.
3. Add the soy sauce, gochugaru, sesame oil, and sugar to the pot and stir to combine.
4. Add the chopped kimchi to the pot and stir to coat it in the sauce.
5. Pour in the water and bring the mixture to a boil.
6. Reduce the heat to low and let the stew simmer for 20-25 minutes.
7. Add the sliced tofu to the pot and let it cook for an additional 5-10 minutes.
8. Season the stew with salt and pepper to taste.
9. Serve the stew hot, garnished with sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat for cooking pork belly, low heat for simmering the stew.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 32g
Carbohydrates: 12g
Protein: 28g
Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken.
- Tofu can be substituted with mushrooms or zucchini.
- Kimchi can be substituted with sauerkraut or pickled vegetables.
Variations:
- Add rice cakes to the stew for a heartier meal.
- Use seafood instead of pork for a lighter version of the stew.
- Add a beaten egg to the stew for a creamy texture.
Tips and tricks:
- Use older kimchi for a more flavorful stew.
- Adjust the amount of gochugaru to your desired level of spiciness.
- Let the stew simmer for longer for a more concentrated flavor.
Storage instructions:
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat until it is heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprinkle of green onions on top.
Garnishes:
Sliced green onions
Pairings:
Steamed rice, Korean side dishes like banchan.
Suggested side dishes:
Steamed rice, Korean side dishes like banchan.
Troubleshooting advice:
- If the stew is too spicy, add more water to dilute the heat.
- If the stew is too salty, add more water and adjust the seasoning.
Food safety advice:
Make sure to cook the pork belly thoroughly to avoid any foodborne illnesses.
Food history:
Kimchi stew, also known as kimchi jjigae, is a traditional Korean dish that is made with kimchi, pork, and tofu. It is a popular comfort food in Korea and is often served with steamed rice and other Korean side dishes.
Flavor profiles:
Sukhoe Kimchi Stew is a spicy and savory dish that is full of umami flavor from the pork and kimchi.
Serving suggestions:
Serve the stew hot with steamed rice and Korean side dishes like banchan.
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Region: Korean