COVID-19 Stay-at-home Day 6: Kimchi Pork Stew Recipe

Hi guys! It's day 6 of our COVID-19 stay-at-home plan. I've decided to resurrect my blog by sharing our meals with you guys. Tonight on the menu is my version of a Kimchi Pork Stew. It's super easy to make and you don't have to follow the vegetable recommendations strictly here. You can use whatever veggies you like.

So here's it! It's best served with rice.

Ingredients

200g Pork - Best cuts are belly if not shoulder or leg is fine.
1 tablespoon Oil
1 cup Kimchi
1 tablespoon Korean spicy red pepper paste (Gochujang)
3 cups water
Your choice of mushrooms and vegetables.
1 packet of spicy Korean instant noodles
300g Medium tofu sliced
(Optional) Spring onion to garnish

Marinade Mixture
2 tablespoon of wine - Chinese cooking wine, Mirin/ cooking sake, or sherry
1 tablespoon of soy sauce
1 teaspoon of black pepper

Method

1) Cut pork into thin slices. I have around 200g of pork shoulder here, but pork belly would be even better. It's best to have some fat on it as it will make the dish better.
2) Marinate the pork in the marinate mixture for at least 15 minutes. The wine will help to remove any funky smells from the pork.
3) Heat a heavy based pot with 1 tablespoon of oil.
4) When the oil is hot, add in the marinated pork.
5) Fry till pork is browned.
6) Add the kimchi and Korean spicy red pepper paste into the pan and fry for 30 seconds
7) Add 3 cups of water. I used the water which I washed my rice in so that it will help thicken the sauce and add a depth of flavour.
8) Add all the ingredients in the packet of spicy instant Korean noodles
9) Add mushrooms, vegetables and tofu.
10) Cover the pot, turn down the fire to low and simmer for 4-5 minutes.
11) (Optional) Add spring onion to serve.

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