Korean Kimchi Stew
All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.
Ingredients:
- 2 cups (480 ml) kimchi plus 1/2 cup (120 ml) kimchi juice
- 3 tbsp (44.4 ml) gochugaru
- 4 oz pork belly
- 1 tsp (4.9 ml) garlic, minced
- 2 tbsp (29.6 ml) neutral oil such as canola
- 6 oz soft tofu
- 2 green onions
- Salt to taste
Method:
Cut kimchi into bite size pieces, reserving the liquid. Cut the meat into bite size pieces.
Heat oil in a small pot over medium high heat. Add kimchi, pork, red pepper flakes, and garlic and cook, stirring occasionally, until pork is cooked through. Add the kimchi juice and about 2 cups of water and bring to a boil. Reduce heat so the stew is at a simmer and cook for an additional 15 minutes.
To finish, add tofu and green onion on top and serve.