If you're a fan of Korean cuisine, you'll love this Kimchi Stew recipe. Made with fermented cabbage, pork, tofu, and vegetables, this soup is packed with flavor and spice.
Ingredients:
- 1 pound of pork belly, thinly sliced
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 1 cup of kimchi, chopped
- 4 cups of chicken broth
- 1 tablespoon of gochujang (Korean chili paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 block of firm tofu, cut into bite-sized pieces
- 1 cup of bean sprouts
- 1/2 cup of scallions, chopped
Instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the pork belly and cook until browned, about 5 minutes.2. Add the onion and garlic to the pot and cook until fragrant, about 2 minutes.3. Add the chopped kimchi to the pot and stir to combine with the pork and vegetables.4. Pour in the chicken broth and stir in the gochujang, soy sauce, and sugar. Bring the soup to a boil, then reduce the heat to low and let simmer for 10-15 minutes.5. Add the cubed tofu to the pot and cook for an additional 5 minutes.6. Finally, add the bean sprouts and scallions to the soup and cook for another 2-3 minutes.
Serve with rice and garnish with additional scallions and red pepper flakes, if desired. This stew is perfect for a cozy night in or for sharing with friends and family. Enjoy the spicy, tangy flavors of this delicious Korean-inspired soup!
0 Comments