Spicy Kimchi Stew with Pork

Name: Spicy Kimchi Stew with Pork
Yield: Yield: 8 Portions
Cuisine: Korean
Ingredients: 1 fl oz/30 mL gochujang (Korean hot pepper paste); 2 garlic cloves, sliced; 1 lb 8 oz/680 g thinly sliced pork shoulder; 1 lb/454 g large-dice soft tofu; 1 jalapeño, thinly sliced; Salt, as needed; 2 green onions, sliced; 10 oz/284 g large-dice onions; 1 fl oz/30 mL vegetable oil; 1½ qt/1.44 L white chicken or beef stock; 1 lb 8 oz/680 g cabbage kimchi, cut into bite-size pieces

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

The importance of kimchi, which accompanies nearly every Korean meal, cannot be overestimated. This traditional condiment is made by fermenting vegetables, such as napa cabbage, radishes, or cucumbers, with chiles, ginger, green onions, garlic, and oftentimes anchovies. Ripe and fully fermented kimchi is added to give this popular Korean stew a richer flavor.