Spicy Korean stew with fermented cabbage and tofu.
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Nutrition per Serving
Ingredients
Estimated total cost: €7.50 · €1.88/serving
- 2 tablespoons of gochugaru, distinguished by its coarse Korean hot pepper flakesEst. price €0.20–€0.50
- 1 tablespoon of gochujang, the traditional Korean hot pepper pasteEst. price €0.15–€0.40
- 1 petite onion, finely minced (soak in cold water for extra crispness)Est. price €0.10–€0.30
- 2 scallions, thinly sliced at a slight angle (soak in ice water to enhance curliness)Est. price €0.15–€0.25
- 6 ounces of succulent pork belly or tender pork shoulder, or 4 ounces of savory baconEst. price €3.00–€5.50
- 2 cups of meticulously chopped Napa cabbage kimchi, accompanied by its flavorful juicesEst. price €2.50–€4.50
- Cooked rice, to be served as a base for this delectable dishEst. price €0.20–€0.50
- 8 ounces of resilient tofu, meticulously cut into 1-inch pieces (pat dry with paper towels to remove excess moisture)Est. price €1.20–€2.50
Steps
- 1Begin by cutting the pork belly into long strips that are approximately ½ inch thick, then proceed to thinly slice these strips crosswise. Next, heat a small pot over medium heat and add the pork belly to cook. Stir it frequently until some of the fat has rendered out into the pan and the meat is fully cooked but not yet browned; this should take around 3 minutes. If necessary, remove excess fat until only about 1 tablespoon remains in the pot. Following this, introduce the onion to the pot and continue cooking while stirring regularly until it becomes translucent, which usually takes about 5 minutes. Then, incorporate the kimchi along with its juices into the pot. Cook this mixture while stirring occasionally until most of the liquid has evaporated, and the kimchi has softened; this step typically takes around 5 minutes as well.
- 2In a pot over medium-high heat, combine gochugaru, gochujang, and 2 cups of water. Bring the mixture to a simmer. Lower the heat to medium and continue cooking while stirring occasionally until the kimchi becomes very tender and the flavors blend in the stew, which should take about 20-30 minutes.
Cultural note
Kimchi Tofu Spicy Korean Stew is a traditional Korean dish known for its bold flavors and use of fermented napa cabbage kimchi. It is a popular comfort food in Korea, often enjoyed with a side of rice.
Seasonal note
Kimchi Tofu Spicy Korean Stew is best made in the fall and winter when napa cabbage and scallions are in season, providing the freshest and most flavorful ingredients for the dish.
Health note
This stew is a good source of protein from tofu and pork belly, while also offering fiber and vitamins A and C from the vegetables. However, it is high in sodium and saturated fat, so moderation is key for those watching their intake of these nutrients.
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