Kimchi Stew

During the winter months, kimchi stew is my comfort food with white short grain rice. I like to cook it for several hours at low heat which makes the soup very intense in flavour.

kimchi stew is perfect comfort food for these stormy cold days. This is my kimchi stew recipe.

▪︎Belly pork kimchi stew▪︎

2 cups of aged kimchi or a jar of our original kimchi

200g fresh pork belly or other pork meat with some fat

1 teaspoon minced garlic

1/2 teaspoon minced ginger

1/2 cup juice from kimchi if available

3 cups of water 1/2 cup more if not using kimchi juice

150g tofu

2 spring onions

• Cut the belly pork into bite sizes. ( optional = Slice the tofu about 2cm and roughly chop the spring onions.)

•In a pot, cook the kimchi and pork with garlic and ginger over medium high heat until the kimchi is softened and the pork cooks through, about 5 to 7 minutes. Add the kimchi juice and water. Reduce the heat to medium, and boil, covered, for about 50 minutes. Add more water if you necessary.

• Add the tofu and spring onions. Boil until the tofu is cooked through, about 5 minutes.

•Serve with rice

( For the meat= You can use canned Tuna as well which is popular is korea or use silken tofu &mushrooms instead of meat for vegan kimchi stew )

☆For added flavor, save the water used to rinse rice which is whitish colour water and use for stew. The water used to rinse rice is commonly used for Korean stew in Korea.

What do you cook during winter to warm body and soul? Please share with us in a comment below. 👇👇👇