Makes 8 portions Kimchi is salty, a little sour, and sure, sort of funky, but definitely in a great way. This fermented chile-rubbed cabbage and scallion mixture is a great base for dishes, like this stew, and the easiest side to add some new flavors to old favorites, like roast chickens, simple seared salmon, or shrimp grain bowls. Like all stews, this one is even better the next day.
- 1 yellow onion, diced
- 2 tablespoons vegetable oil
- 2 garlic cloves, sliced
- 1 lb 8 oz thinly sliced pork shoulder
- 2 tablespoons gochujang (Korean hot pepper paste)
- 2 teaspoon Korean chile powder
- 1 lb 8 oz cabbage kimchi, cut into bite-size pieces
- 1 1/2 quarts chicken or beef stock
- 1 lb soft tofu, diced
- Salt, as needed
- 2 scallions, sliced
- 1 jalapeño, thinly sliced
- Heat the oil in a large saucepot over medium heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- Add the pork and cook until the meat turns opaque, about 5 minutes. Add the gochujang and chile powder and cook for another 30 seconds.
- Add the kimchi and just enough stock to barely submerge. Bring to a boil, and simmer gently for 20 minutes.
- Add the tofu, stirring very carefully in order not to break it apart. Continue to simmer very gently for 10 minutes, until the meat is tender. Adjust seasoning as necessary.
- To serve, ladle the stew into a deep bowl and garnish with sliced scallions and jalapeño.
Copyright © 2019 The Culinary Institute of America