Pork and Kimchi Stew
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Ingredients
1 tablespoon vegetable oil
1 pound rustic boneless pork ribs, cut into 1/2-inch thick slices
½ onion, thinly sliced
1 tablespoon minced garlic
1 tablespoon minced ginger
6 cups reduced-sodium chicken broth
1 ½ cups kimchi (Korean style sauerkraut) * with a small amount of juice, coarsely chopped
½ to 1 jalapeno chili, thinly sliced
2 teaspoons toasted sesame oil
2 teaspoons low-sodium soy sauce
1 teaspoon toasted sesame seeds
Salt and pepper
8 ounces silky tofu, cut into 1-inch cubes
3 chopped green onions
To make
This dish is best prepared with kimchi, which is well fermented and quite spicy. Serve with rice or rice noodles, if desired.
Heat the vegetable oil in a medium saucepan over medium-high heat. Add the pork and cook until it starts to brown, about 3 minutes. Add the onion, garlic and ginger and cook until the onion begins to soften, about 2 minutes. Add the stock, cover, and cook until the pork is tender, 7 to 10 minutes.Add the kimchi, jalapeno, sesame oil, soy sauce, and sesame seeds; cover and bring to a boil. Season to taste with salt and pepper. Add the tofu and half the green onions and cook until they are warmed through. Pour into plates and sprinkle with the remaining green onions.* Can be found in the Asian section of most grocery stores or in the refrigerator in the grocery section.
Heat the vegetable oil in a medium saucepan over medium-high heat. Add the pork and cook until it starts to brown, about 3 minutes. Add the onion, garlic and ginger and cook until the onion begins to soften, about 2 minutes. Add the stock, cover, and cook until the pork is tender, 7 to 10 minutes.Add the kimchi, jalapeno, sesame oil, soy sauce, and sesame seeds; cover and bring to a boil. Season to taste with salt and pepper. Add the tofu and half the green onions and cook until they are warmed through. Pour into plates and sprinkle with the remaining green onions.* Can be found in the Asian section of most grocery stores or in the refrigerator in the grocery section.
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Author:Admin
Published: 11/20/2023 10:22 PM
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