Pork and kimchi stew
This pork and kimchi stew is just the thing to warm you up on a chilly day. Kimchi tends to be garlicky, gingery, hot and spicy, so taste it before you add the gochujang - you may not need to add so much.
Ingredients
- Soy Sauce15 ml
- Chicken stock500 ml
Instructions
6 steps- 1
Put the pork in a bowl and season with salt and pepper. Add the gochujang and stir until the pork is completely coated. Leave to marinate for 30 minutes-1 hour.
- 2
Put the mushrooms in a bowl, add warm water to cover and leave to soak for 20-30 minutes.
- 3
Heat the vegetable oil in a large saucepan or flameproof casserole. Add the onion, carrot and turnips and fry over a high heat, stirring regularly, until starting to brown. Add the pork and fry until browned all over.
- 4
Drain the mushrooms, reserving the soaking liquid, and roughly chop. Add to the casserole. Strain the liquid and add this too, along with the kimchi, soy sauce and chicken stock. Bring to the boil, then turn down the heat, cover and simmer for about 45 minutes, until the pork is tender.
- 5
Remove the lid and simmer until the sauce has reduced.
- 6
Add the spring onions and simmer until they start to soften. Serve the stew over steamed rice, garnished with coriander leaves, a sprinkling of sesame seeds and a few chilli flakes.
Nutrition
1 serving ≈ 300 g
Nutrition values are estimates. - means data is unavailable.
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