Kimchi Stew’s another staple recipe in my kitchen. Kimchi is South Korea’s national food. It is served with most meals in some form or fashion. Most foreigners know about Napa Cabbage Kimchi (배추 김치), but the term actually refers to the pickled and fermented process of preparing food. It is an acquired taste for some, even for myself! Give it some time, and you’ll come to love it.
- 1-1/2 c. kimchi (well-fermented works best)
- 2-1/2 to 3 c. anchovy broth (or water)
- 1/2 medium sized onion (cut into strips)
- .5 lb. of pork cut into bite sized cubes (I like to use pork shoulder/picnic)
- 2 cloves garlic (minced)
- 1/4 c julienned cabbage (optional)
- 1/2 c. mushrooms
- 1 spoon of 고추장 (pepper paste)
- 1 spoon of 고차가루 (pepper flakes)
- 1/4 c. of kimchi liquid (from the container the kimchi comes in)
- 2 green onions cut into 1 in. pieces
- Prepare the vegetables. Cut the kimchi into 1 in. pieces.
- Heat pan on medium to medium-high heat. Pour enough oil in a heated saute pan with high sides to fry the meat. Cook the pork until it is halfway finished.
- Add the kimchi and garlic to the pan and fry pork, garic and kimchi together for 3-5 minutes.
- Add the rest of the vegetables to the pan except the tofu and green onions.
- Cover with the anchovy broth.
- When it comes to a boil, add the Korean pepper paste, flakes, and liquid from the kimchi.
- Cover the pot and lower the heat to low. Cook for about 15 minutes or until vegetables are cooked.
- Add the tofu and green onions and cook for 2 minutes more.
Eat with a bowl of rice. I also like to eat with seaweed (김).(For some reason, kimchi stew tastes even better reheated the next day. This recipe makes a lot for a reason. 😉 )
맛있게 드세요! Enjoy!