Spicy Kimchi Tofu Stew
★★☆☆☆
Ingredients
- 1/2 pound pork belly, cut into 1/2-inch pieces225 g pork belly, cut into 1/2-inch pieces
- One 1-pound jar kimchi, drained, 1/4 cup liquid reservedOne 1-pound jar kimchi, drained, 1/4 cup liquid reserved
- 1/2 onion, thinly sliced1/2 onion, thinly sliced
- 4 ounces shiitake mushrooms, thinly sliced115 g shiitake mushrooms, thinly sliced
- 2 tablespoons gochujang (Korean red pepper paste)30 ml gochujang (Korean red pepper paste)
- 1 tablespoon gochugaru (Korean red pepper flakes)15 ml gochugaru (Korean red pepper flakes)
- Kosher saltKosher salt
- One 14-ounce container silken tofu, cut into large piecesOne 14-ounce container silken tofu, cut into large pieces
- Steamed short-grain rice, for servingSteamed short-grain rice, for serving
Instructions
- In a medium-size nonreactive pot, cook the pork belly pieces over moderate heat, stirring occasionally, until the fat is sizzling and the pork is light golden, about 8 minutes. Add the kimchi and the onion, and cook, stirring occasionally, until the onion is softened, about 5 minutes.
- Add the reserved kimchi liquid, mushrooms, gochujang, gochugaru, and 4 cups of water, and bring to a boil. Reduce to a simmer, and cook over moderately low heat for 10 minutes.
- Season the stew with salt. Stir in the tofu, breaking it up slightly with the spoon, and bring to a boil; remove from the heat. Serve the stew hot with steamed rice.
Originally appeared: January 2018
Wine Pairing: Aromatic White — Riesling — aromatic and slightly off-dry to match sweet-savory flavors.