Quick dinner fix for a cold, rainy night. This rich and spicy broth warms your belly and leaves you wanting more! Absolutely delightful with a piping hot bowl of Korean Shortgrain Rice.
Tip: Frying and caramelising the ingredients in advance adds flavour to the stew!
Preparation Time: 15 mins | Serves 2 - 3 pax
Ingredients
200g Pork Belly - Approximately three 1cm wide strips
1/4 Tsp Black Pepper
2 Tbsp Hua Diao Wine (Fermented Rice Wine) or Cooking Sake
1 stalk of Leek or Green Onion, Chopped
400g Kimchi, Chopped
1 Tbsp Hot Chili Paste or "Gochujang"
1/2 Tbsp Hot Chili Pepper Flakes or "Gochugaru"
1 Tsp Korean Salted Shrimp or "Saeu-jeot" - Optional *See Image Below*
2 Cups Boiling Water
1 piece or 200g of Firm Tofu/ Taw Kwa (Soy Beancurd), Sliced
Salt to Taste (Optional)
1 Tbsp Cooking Oil
Directions
Slice up the Pork Belly into small strips and pat dry with a Kitchen Towel.
Add Cooking oil to a heated saucepan on medium heat and fry the Pork Belly strips till well-caramelised and golden brown. Then, stir in Black Pepper and Hua Diao Wine and stir-fry till the wine has mostly evaporated. (The Hua Diao Wine will help to get rid of the "Porky Smell")
Add in the leek and continue to fry. Once leek is nicely browned, add in the chopped Kimchi and continue stirring for 2 mins.
In a bowl, combine Gochujang, Gochugaru, Salted Shrimp and Boiling Water. Mix well and add to the Stir-Fried Kimchi. Bring Mixture to a boil.
Once the mixture starts to boil, lower heat to a simmer and add in Sliced Tofu. Cover the saucepan with lid and let it simmer for 5 mins.
Ready to serve!
Made too much?
Store the extras in an air-tight bottle or container and keep refrigerated. The stew should keep well for the next 2 - 3 days. Remember to heat it up before eating~
Psst, My hubby and I love refrying the stew and leftover rice into Kimchi Fried Rice!
Enjoy!
Signing off, Cher
Comentarios