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KIMCHI STEW

written by Marvellina Updated: August 31, 2017
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KIMCHI STEW

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.

KIMCHI STEW

KIMCHI STEW

Servings 4 servings
Please rate the recipe if you have tried it!
REVIEW & RATE PRINT

Ingredients

  • 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

Instructions
 

  • 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
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram

KIMCHI STEW

KIMCHI STEW

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DECADENT VANILLA BEANS ICE CREAM
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