Spicy Kimchi Stew

This is a great weeknights meal – if you are vegan leave our pork belly. This is adapted from Food & Wine.

  • 1/2 lb pork belly, cut into 1/2-inch pieces
  • 1 lb jar kimchi, drained, 1/4 c liquid reserved
  • 1/2 onion, thinly sliced
  • 8 oz shiitake mushrooms, thinly sliced
  • 2 tbsp gochujang
  • 1 tbsp gochugaru
  • 1 bag baby spinach
  • Salt
  • One 14-ounce container silken tofu
  • Steamed short-grain rice, for serving

In a medium-size nonreactive pot, cook the pork belly pieces over moderate heat, stirring occasionally, until the fat is
sizzling and the pork is light golden, about 8 minutes. Add the kimchi and the onion, and cook, stirring occasionally,
until the onion is softened, about 5 minutes.

Add the reserved kimchi
liquid, mushrooms, gochujang, gochugaru, and 4 cups of water, and bring to a boil. Reduce to a simmer, and cook over moderately low heat for 10 minutes.

Season stew with salt. Stir in tofu, breaking up and bring to a boil. Stir in spinach just before serving. Serve with rice.

Serves 4.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s