Kimchi Stew Recipe

Kimchi, Photo by JMorton

Kimchi, Photo by JMorton

Kimchi Stew Recipe

INGREDIENTS

  • 1 pound fresh pork belly, cut in 1/2-inch pieces
  • 4 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 2 tablespoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon vegetable oil
  • 1 teaspoon fish sauce
  • 1 medium onion, chopped
  • 2 cups kimchi, aged if possible, squeezed dry and chopped
  • 1 tablespoon Korean red pepper flakes (gochugaru)
  • 8 cups water (for a richer soup, use chicken, pork or beef broth)
  • 8 ounces soft or silken tofu, cut in large cubes
  • 8 scallions (spring onions) or Korean chives, chopped, for garnish

PREPARATION

  1. Heat a heavy-bottomed soup pot or large wok over medium heat.
  2. Add the sesame and vegetable oil and fry the garlic and ginger, then add the pork belly; and let it cook gently for 5 minutes or until golden.
  3. Add onions, stirring, until softened, which should take about 5 minutes. Turn heat to medium high and add kimchi and gochugaru. Simmer for a couple of minutes.
  4. Add water (or broth, if using) and bring to a boil. Season with soy sauce and fish sauce. Reduce heat to a brisk simmer and cook for 20 minutes.
  5. Taste broth and adjust seasoning.
  6. Just before serving, add tofu (it is also delicious to gently fry the tofu before adding to the stew) and stir gently to combine. When tofu is heated through, ladle into bowls and garnish with scallions (spring onion).

Serve with freshly boiled rice and since this is rather a special recipe, a few small shots of Soju would be most appreciated.

Kampai 🙂

Potato Salad Recipe

Potato Salad, photo by JMorton

Potato Salad, photo by JMorton

This recipe is a very quick and easy one to do.  Anyone can try it at home.  The above is the effort of our very capable chef Stacey.  We enjoyed it eaten with tonnes of barbecued meat. 🙂

Stacey used new potatoes which she left unpeeled.  Other bigger variety of potatoes may need to be peeled.

Potato Salad Recipe

INGREDIENTS

  • 2 lbs new potatoes, unpeeled, cut in half
  • 1 cup Mayonnaise
  • 2 Tbsp. vinegar
  • 1 1/2 tsp. salt
  • 1 tsp. sugar
  • 1/4 tsp. ground black pepper
  • 1 cup thinly sliced celery (optional)
  • 1/2 cup chopped spring onion
  • 2 hard-cooked eggs, chopped (optional)

DIRECTIONS

  1. Cover potatoes with water in and  bring to a boil over medium-high heat.
  2. Turn down the heat to low, add the salt,  and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly.
  3. Combine the mayonnaise, vinegar, sugar and pepper in large bowl. Add potatoes, celery If using), onion and eggs (if using) and toss gently.
  4. Serve chilled as a side to grilled, roasted or fried meat.