What could be better on a brisk rainy evening than a hot bowl of spicy kimchi stew? Not much.
16-oz firm tofu, cut into 1” pieces
1 TBSP vegetable oil
4 c gently squeezed cabbage kimchi, chopped, plus 1 cup liquid
2 TBSP gochujang (Korean hot pepper paste)
16 scallions, cut into 1” pieces
2 TBSP reduced-sodium soy sauce
1 TBSP toasted sesame oil
6 large egg yolks
2 TBSP toasted sesame seeds
2 TBSP black sesame seeds
Heat vegetable oil in a large heavy pot over medium-high heat. Add kimchi and gochujang and cook, stirring often, until beginning to brown, 5–8 minutes. Add kimchi liquid and 8 cups water. Bring to a boil, reduce heat, and simmer until kimchi is softened and translucent, 35–40 minutes.
Add scallions, soy sauce, and tofu; simmer gently until tofu has absorbed flavors, 20–25 minutes (tofu will fall apart a little). Add sesame oil; season with salt and pepper.
Ladle stew into bowls; top each with an egg yolk and sesame seeds.
This recipe is from Food & Wine Magazine and it is amazing!! I made a couple modifications; I added more kimchi and green onion, omitted the tofu and upped the amount of pork.
1/4 c soy sauce
1 TBSP white vinegar
1/2 TBSP gochugaru (Korean chile powder) or crushed red pepper
1 tsp sesame seeds
1 TBSP sugar
10 oz ground pork
6 scallions, minced
1/2 c drained kimchi
3 garlic cloves
1 inch piece peeled ginger
1 egg, lightly beaten
1 TBSP soy sauce
1 tsp kosher salt
30 round wonton wrappers
1 1/2 TBSP cornstarch
3 TBSP canola oil
MAKE THE DIPPING SAUCE Mix all of the ingredients until the sugar dissolves.
MAKE THE DUMPLINGS In a food processor combine kimchi, garlic, and ginger until finely chopped. Mix all of the ingredients except the wrappers, cornstarch and oil. Arrange 4 wrappers on a work surface; keep the rest covered with a damp paper towel. Brush the edges of the wrappers with water and drop 1 TBSP of the filling in the centers. Fold over one side of the wrapper to form a half moon, pressing the edges together. Transfer to a parchment-lined baking sheet and cover with plastic wrap; assemble the remaining dumplings.
In a bowl, stir the cornstarch with 1 cup plus 2 tablespoons of water.
Heat 1 TBSP of the oil in an 8-inch nonstick skillet. Arrange 10 dumplings around the edge of the skillet, overlapping slightly (there should be almost no empty space). Cook over moderate heat until golden on the bottom, about 3 minutes. Drizzle one-third of the slurry over and around the dumplings, cover the skillet and cook for 1 minute. Uncover and cook until the dumplings are cooked through and the slurry forms a thin crust, 4 minutes. Carefully invert the dumpling pancake onto a plate. Repeat to make 2 more pancakes. Serve with the dipping sauce.
Makes 3 large pancakes.
This recipe is adapted from Food & Wine. The big change I made was, I bough pork belly that was cooked from Trader Joe’s and I made my own rice grits. Rice grits are just pulverized rice so into the food processor the rice went and voila rice grits. The link is above in case your Trader Joes does not have the pork belly.
I love the kimchi flavored girth with the crispy pork belly – yummy yummy!!
1 package trader joes cooked pork belly, sliced about 1/2 inch thick
4 c chicken stock
1/2 tsp sugar
1/4 c unseasoned rice vinegar
1/2 c thinly sliced radishes
1 c rice grits
1/2 c finely chopped kimchi
1/2 c half and half
Crushed roasted peanuts, for garnish
In a shallow bowl whisk together sugar and vinegar, add radishes and chill for at least 15 minutes.
In a saucepan, combine the rice grits and the chicken stock and bring to a boil. Add a generous pinch of salt, cover partially and cook over moderately low heat, stirring, until the grits are tender and become suspended in a creamy porridge, 20 to 25 minutes. Stir in the kimchi and half and half and season with salt and pepper. Keep warm over very low heat, adding 1 or 2 tablespoons of water if the grits become too thick.
In the large skillet, heat 1 TBSP of oil until shimmering. Add the pork belly and cook over moderately high heat, turning once, until crispy, about 4 minutes.
Spoon the grits into shallow bowls and top with the crispy pork belly. Garnish with crushed peanuts and the pickled radishes and serve.
This is a combo a few of recipes that I found one from an online site and one from the kimchi chronicles. You can add more ham, substitute browned ground pork and add tofu. I kept it light and that piece of cheese makes it crazy good!!
3/b lb chopped ham, ground pork or beef
1 TBSP sesame oil
3 c chopped kimchi and liquid
1 onion, chopped
1 TBSP kochujang
1 TBSP kochukara
1 TBSP fish sauce
4 c water
1 slice American cheese
Heat oil in a large pot. Add ham and cook for 5 minutes over medium heat. Add kimchi and liquid, onion, kochujang and kochukara sauté for 5 minutes. Add fish sauce and water bring to a boil then reduce to simmer and cook 10 minutes. Add cheese and cook for 5 more minutes. Garnish with green onions.