John Myers
Ingredients for 8 servings:
- 900g kimchi
- 300 g rice
- 300 g pork (neck or belly)
- 2 tbsp sesame oil, roasted
- n. B. water
- e.g. potato(s)
- e.g. tofu
- e.g. seaweed leaves, roasted and seasoned, not the Japanese dried seaweed leaves for sushi!
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes
Korean kimchi stew
First prepare the rice. While the rice is cooking, we’ll take care of the stew. First, cut the meat and kimchi into bite-sized pieces. Then fry the meat in oil, add the kimchi and fry together for a few minutes. The meat and kimchi can burn slightly on the bottom of the pot/pan (don’t burn = black!). This adds extra flavor. Then add water until the meat and kimchi are completely covered and let simmer for 30 minutes. Finally, add the sesame oil. Optional: fry the tofu and/or potato pieces and then cook them. If you like your stew with a lot of liquid, keep the pot closed while simmering and add more water if necessary. Serve the stew with rice and toasted seaweed leaves. P.S.: Old kimchi, i.e. that has been stored/fermented for a long time, is best for stew.
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