A warm, hearty, spicy, savory, delicious Korean kimchi stew with tofu and succulent pork. See the recipe for traditional napa cabbage kimchi (coming soon) if you prefer to make it yourself.
Serves 2-3, 1 hour and 20 mins
2 cups kimchi (or 500g container if purchasing)
1 cup water (approx.) – use the kimchi container (½ container) to get all the juices
500g pork belly, or spare ribs, cut into 1 inch cubes (buy free range pork for the best flavour)
2 tbsp Gochujang (Korean hot pepper paste)
1 tsp white sugar
1 large flat mushroom thinly sliced
1 package “medium firm” tofu (14 ounces:396 grams)
2 stalks spring onions, sliced
Sesame oil
Combine the kimchi, hot pepper paste, water (with kimchi juice), pork and sugar in a heavy bottomed pot (or casserole dish). Stir well to combine.
Cover with a lid and bring up to a simmer (not boiling) and cook for 1 hour, or until pork is tender (stir occasionally to stop the stew from sticking to the base of the pot).
When the pork has around 10 minutes left to cook, remove the tofu from the packaging and rinse under cold water. Place on a paper towel to dry.
Once the pork has finished cooking, cut the tofu into 1 inch cubes. Add the tofu and mushrooms to the pot and stir in gently.
Reduce the heat to medium low and cook for a further 10-15 minutes or until the mushrooms are cooked.
Remove from the heat.
Serve on rice, add the spring onion and a small drizzle of sesame oil.
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