Friday, May 8, 2015
1 lb. diced pork, with a little fat in it if possible. many recipes call for pork belly
1 large onion, peeled and sliced
4-5 cloves of garlic, peeled and chopped
2 tbsp. vegetable oil
2 pints/4 cups kimchi
1 heaping tbsp. garlic and red chile paste (optional but tasty)
dash of soy sauce and rice wine vinegar
1/2-1 tsp. crushed red pepper, unless using the red chile paste
2 tbsp. sesame oil
8 oz. cubed tofu
1 tsp. brown sugar
4 cups water
Heat the oil in a Dutch oven then brown the diced pork, when the pork is starting to brown, add the onion and brown both together. Next add the garlic and stir around until fragrant. Add the kimchi and any liquid in the jar, the garlic and red chile paste or crushed red pepper, the soy, vinegar and sesame oil, then the water. Bring to a full boil, then reduce to a simmer and simmer about 30 minutes. Ten minutes before the time is up, add the tofu, continue to simmer another 10 minutes, then remove from the heat, cover and allow to sit about 10-15 minutes. Serve with cooked rice.
Options: this can very easily be made vegan, just by omitting the meat. You can add other vegetables like mushrooms, carrots, potatoes, radishes, turnips, you name it. I have also been told you can top each serving with a fried egg.