Have you ever had kimchi? Fermented Korean cabbage with red pepper and more. Add even more ingredients for a lovely kimchi stew!
Made by Véronique
Published at 2016-11-28, this recipe is for 4 persons and takes 35 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2024-07-31
Cook the rice according to the package. Peel and finely chop the onion and garlic cloves. Finely chop the pork belly and chop the green onion in thin rings and set aside.
Chop the tofu into cubes and also set aside.
Heat a bit of sunflower oil in a medium-sized pan. Saute the chopped onion and garlic cloves for a few minutes. Add the pork belly pieces and cook them for a few minutes more.
When the pork belly is getting a beautiful color, add the kimchi including the liquid and bring to a boil. After a few minutes, also pour in the beef stock and bring to a boil again.
Turn down the heat and simmer the stew until half of the liquid has evaporated. Add the gochujang and sugar and combine well. Add the tofu cubes and let it cook for another 10 minutes on low heat.
Season with salt and a tablespoon sesame oil and serve with plain rice. Garnish with green onions and enjoy!
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