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, 50 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 spare ribs cut into 1 inch pieces (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
Remove the tofu from the packaging and rinse under cold water. Place on a paper towel to dry.
Combine the kimchi, hot pepper paste, water (with kimchi juice), pork and sugar in a heavy bottomed pot (casserole dish). Stir well to combine.
Cover with lid and bring up to a high simmer (not boiling) and cook for 1 hour, or until pork is tender (stir occasionally to stop the mix sticking to the base of the pot).
Cut the tofu into 1 inch cubes.
Add tofu and mushrooms to pot and stir in gently.
Reduce the heat to medium low and cook for further 10-15 minutes or until the mushrooms are cooked.
Remove from the heat.
Serve on rice, add green onion and a small drizzle of sesame oil.