Kimchi Stew

Ingredients

• 500g of kimchi (2 small jars), cut into bite size pieces ¼ cup kimchi juice
• 500g grams of pork shoulder (or pork belly, or omit for vegan/vegetarian)
• 1 medium onion, sliced (1 cup)
• 3 green onions
• 1 tsp kosher salt
• 2 tsp sugar
• 2 tsp gochugaru (Korean hot pepper powder)
• 1 Tbsp gochujang (Korean chilli paste)
• 1 tsp toasted sesame oil
• 2 cups anchovy stock or chicken or beef stock, (vegan alternative use dashi broth/stock instead)
• ½ pack of tofu (optional), sliced into 1 cm thick bite size pieces

Method

1. Place kimchi and kimchi juice, pork (optional), and sliced onion in a shallow pot.
   
   
2. Slice 2 green onions diagonally and add them to pot.
   
   
3. Add salt, sugar, Korean pepper powder (gochugaru) and Korean chilli paste (gochujang).
   
   
4. Drizzle sesame oil over top and add stock of your choice. Before adding the stock, you can lightly stir fry with the sesame oil to release more flavours!

5. Cover and cook over medium to high heat for 10 minutes.
   
   
6. Look out for a vibrant bright red colour and cook until pork is cooked through.
   
   
7. Make sure you stir in between to ensure a good marriage of ingredients.
   
   
8. Lay fresh sliced tofu over top like dominoes. Cover with lid, cook for another 10-15 minutes over medium heat to bring the tofu up to heat.

9. Chop remaining fresh green onion and decorate over stew. Remove from heat and serve.
   
   
10. Best eaten with a bowl of hot rice.