If you have limited time to make dinner, this Kimchi Stew is one of the best recipes to make during weekdays. I used naturally fermented Kimchi, which contains lots of probiotics. Probiotics is known for gut health. I purposely put the kimchi last away from heat so the probiotics will most likely survive the high heat.
Ingredients:
* 1 tablespoon oil
* 1 onion, thinly sliced
* 3 cloves garlic, sliced
* ½ pound pork belly or shoulder, thinly sliced
* 1 teaspoon salt
* 2 teaspoons sugar
* 1 tablespoon Korean chili flakes or crushed red pepper flakes
* 1 tablespoon gochujang (Korean red pepper paste)
* 3 cups chicken, fish, or beef broth
* 8 oz. firm tofu, cut into ¼-inch thick slices
* 1 teaspoon sesame oil
* 1 scallion, chopped
* 1 pound kimchi (with juices), chopped
Instructions:
1.
In a large pot, heat
the oil over medium high heat. Add the onion, garlic, and pork belly, and cook
for about 5 minutes, until the pork is lightly browned and the onions start to
soften.
2. Add the salt, sugar, chili flakes, gochujang, and broth.
Stir until combined. Bring to a simmer, cover, and cook for 5 minutes.
3.
Uncover and lay the
tofu over the top. Replace the cover and simmer for another 10 minutes. Remove from heat add kimchi with all the juices and stir in the sesame oil. Garnish with the chopped scallion
and serve immediately with steamed rice!
