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Spring Tomorrow
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Kimchi Stew Recipe

On days when I have a cold or sinus infection and my nose goes stuffy, I tend to crave for spicy things that can help unblock my nose and make me breathe better. Since I was down with flu last month, I couldn’t quite smell or taste my food properly for a period of time so I decided to make kimchi stew to whet my appetite and to hopefully ignite my senses too with some spice. It worked for me only temporarily but nonetheless, it was still an enjoyable meal despite the misery of being sick. Just need to eat this with a little imagination that I’m in some cold country now during winter and this hot soup will feel extremely comforting and warm, lol. Never never underestimate what food can do to us (and make us feel) at times 🙂

Kimchi Stew

Kimchi Stew Recipe

Ingredients (serves 3-4)
250g pork tenderloin, thinly sliced
150g kimchi
300g tau kwa (firm beancurd), cut into cubes
5 leaves chinese cabbage, sliced
200g enoki mushroom
1 yellow onion, sliced
3 stalks spring onion, cut into 1″ sections
2 stalks spring onion, finely chopped
2 heaped tbsp gochujang (Korean chilli paste)
4 cloves garlic, minced
1 tsp sugar
1 tsp light soy sauce
1 litre water

Instructions
1. Heat a little oil in pan and saute garlic till fragrant. Add the pork slices and stir fry till meat is no longer pink.
2. Add yellow onion, kimchi, sugar and gochujang and briefly stir fry.
3. Add water and bring to a boil. Reduce heat and then simmer for 15 minutes till pork is cooked through and tender.
4. Add beancurd, cabbage, enoki mushroom and spring onions (1″ sections) and simmer for another 5 minutes. Season with light soy sauce if necessary.
5. Garnish with chopped spring onions and serve with steamed rice.

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