Korean Food Made Simple: Easy and Delicious Korean Recipes to Prepare at Home by Joo Judy

Author:Joo, Judy [Joo, Judy]
Language: eng
Format: epub
Publisher: Jacqui Small LLP
Published: 2016-03-14T16:00:00+00:00

◁ PORK AND KIMCHI STEW

KIMCHI JJIGAE

SERVES 4

When your kimchi is getting a little funky smelling and fizzy, instead of throwing it out, make this tasty stew. Just be sure to turn the extractor fan on high and maybe open a few windows, because the kimchi is known to fill the house with a strong smell! You’ll be well rewarded with a healthful, umami-packed soup that is surprisingly soothing. This stew is a staple in Korean cuisine, and so satisfying with its heat and spice.

1 tbsp vegetable oil

280 g (10 oz) skinless pork belly, cut crossways into 5 cm (2 in) pieces and then lengthways into 5 mm (1 /4 in) slices

560 g (11 /4 lb) drained Cabbage Kimchi , roughly chopped, plus 60 ml (2 fl oz) kimchi liquid

3 tbsp gochujang (Korean chilli paste)

1 tsp sugar

Sea salt

400 g (14 oz) firm tofu, drained, cut lengthways into 1 cm (1 /2 in) thick slices, then halved crossways

10 fresh Asian chives, cut into 4 cm (11 /2 in) pieces

1 spring onion, thinly sliced on an angle

1 small fresh Korean red chilli or Fresno chilli, thinly sliced (with seeds) on an angle

Toasted sesame oil, to serve

Steamed White Rice , to serve

IN A MEDIUM saucepan, heat the vegetable oil over a medium heat. Add the pork and cook for 5 minutes until some of the fat has rendered and the meat is mostly no longer pink. Increase the heat to medium-high, add the kimchi, kimchi liquid, chilli paste, sugar and a pinch of salt and stir to combine. Add 900 ml (11 /2 pints) water and bring to the boil over a high heat, stirring frequently. Reduce the heat to a simmer and cook for another 15 minutes.

Add the tofu and cook for 2–3 minutes to heat through. Stir in the chives, spring onion and chilli. Transfer to a serving bowl, drizzle with sesame oil and serve with rice.

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