This is such a perfect stew for the autumn weather that is getting cooler. I really enjoy the the piquancy and spiciness of this dish. It is so easy to make kimchi stew and it gives such a great comfort.
Please weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.
- 2 cups of kimchi with its juice - (store-bought or homemade)
- 4 oz of firm tofu - (drain off water and cut into 1/2-inch cubes)
- 4 oz pork loin - (cut into 1/2-inch cubes)
- 4 shiitake mushrooms - (soaked until soft, cut off stems and slice into long strips)
- 6 cup of chicken stock
- 2 cloves garlic - (peeled and finely minced)
- 2 Tbsp of Korean chili powder
- 2 stalks of spring onion - (finely chopped)
- 2 Tbsp of cooking oil
- Preheat oil in a large pot. Add in garlic and stir-fry for about 10 seconds, add in the pork and cook until they turn color. Add in the kim chi and chili powder and stir to mix everything. Add in the chicken stock and bring to a boil. Add in the tofu cubes, and mushrooms. Bring back to a boil again and then lower the heat to let it gently simmer for about 15 minutes. Have a taste and season with salt as needed. Garnish with chopped spring onion and serve bubbling hot immediately