Kimchi stew (Spicy fermented cabbage stew) is one of Koreans’ most favorite dishes all year ’round. When you eat kimchi stew with rice, you won’t need any other side dishes. You can replace pork with a can of tuna or even 2 cans of tuna. : )
- 200 grams of Pork belly (about 1/2 pound)
- 4 or 5 cups of chopped kimchi
- 1 tbs sugar, 1 tsp of hot pepper flakes, 1 tbs hot pepper paste
- onion, green onions
- half a package of tofu
- sesame oil and water
Ok, let’s start!
- In a shallow pot, put some chopped kimchi and juice.
- Add sliced onion, hot pepper paste, hot pepper flakes, sugar, and green onions, and pork belly (or tuna).
- Pour water over top until all the ingredients are submerged.
- Close the lid of the pot and boil it 25 or 30 minutes. (first 10 minutes will be high heat and then turn down the heat over medium heat)
- Add some tofu and boil it 5 minutes more and put some sesame oil right before serving.
Soybean sprouts side dish (kongnamul muchim):
Check out my more detailed soybean sprout side dish recipe here
- a package of soybean sprouts (500 grams), soy sauce,
- salt, sugar, hot pepper flakes
- sesame oil, sesame seeds, green onions, garlic
- Rinse and drain a package of soybean sprouts a few times over. Pick out any rotten sprouts.
- Put the soybean sprouts into a pot.
- Add 2 ts of salt and 1 cup of water. Close the lid.
- Bring to a boil over high heat, and boil for 15 minutes.
- Drain the cooked soybean sprouts and let them cool down.
- Put the soybean sprouts in a large bowl with 2 cloves of minced garlic, 2 chopped green onions,1 tbs of soy sauce, 1 ts of salt, ½ ts of sugar, 1 tbs of sesame oil, and ½ -1 ts of hot pepper flakes (optional). Mix it by hand.
- Transfer it onto a plate and sprinkle some roasted sesame seeds over top.