Ingredients with Measurements:
- 1 pound pork belly, sliced
- 2 cups Napa cabbage kimchi, chopped
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon gochugaru (Korean chili flakes)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 4 cups water
- 1 block firm 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 browned and crispy. Remove from pot and set aside.
2. Add the chopped kimchi, onion, and garlic to the pot and sauté until softened.
3. Add the gochujang, gochugaru, soy sauce, sesame oil, and sugar to the pot and stir to combine.
4. Pour in the water and bring to a boil.
5. Reduce heat to low and simmer for 20 minutes.
6. Add the sliced tofu and green onions to the pot and simmer for an additional 5 minutes.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking pork belly, low heat for simmering stew
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Total fat: 32g
Saturated fat: 10g
Cholesterol: 70mg
Sodium: 1100mg
Total carbohydrates: 15g
Dietary fiber: 2g
Sugar: 8g
Protein: 23g
Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken.
- Napa cabbage kimchi can be substituted with other types of kimchi.
- Firm tofu can be substituted with soft tofu.
Variations:
- Add other vegetables such as mushrooms, zucchini, or potatoes.
- Use seafood such as shrimp or clams instead of pork belly.
- Make it vegetarian by omitting the pork belly and using vegetable broth instead of water.
Tips and tricks:
- Use older kimchi for a more sour and flavorful stew.
- Adjust the amount of gochujang and gochugaru to your desired level of spiciness.
- For a thicker stew, add a slurry of cornstarch and water.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of sliced green onions on top.
Garnishes:
Sliced green onions, sesame seeds, or a drizzle of sesame oil.
Pairings:
Steamed rice, Korean side dishes such as banchan, or a simple green salad.
Suggested side dishes:
Korean-style pickled vegetables, steamed or stir-fried vegetables, or a simple cucumber salad.
Troubleshooting advice:
- If the stew is too sour, add a pinch of sugar to balance the flavors.
- If the stew is too spicy, add more water or broth to dilute the heat.
Food safety advice:
- Make sure to cook the pork belly thoroughly before adding it to the stew.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kimchi stew is a popular Korean dish that is traditionally made with fermented kimchi and pork. It is a comforting and flavorful dish that is often served during the colder months.
Flavor profiles:
Spicy, sour, savory, and slightly sweet.
Serving suggestions:
Serve hot with steamed rice and Korean side dishes.
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Region: Korean