Hang on to your hats because this may blow your top off. Super spicy stew with a funky kick on the back end. I enjoyed this dish a lot. This is the first time I made Kimchi from scratch and it was easier than I thought.
3/4 pound beef (thinly sliced) or pork or canned tuna
1 tablespoon sesame oil
2 cups kimchi (the kind made with Napa cabbage), roughly chopped (Recipe & Photo below)
1/2 onion, chopped
2 cloves garlic, finely chopped
1 tablespoon kochujang
1 tablespoon kochukaru
1 tablespoon soy sauce
3 cups water
1/2 block tofu, cubed
2 scallions, chopped
How to Make It
If using beef or pork, sauté in 1/2 tablespoon sesame oil in a soup pot for a
few minutes. If using pork, you can halve or omit the oil at this point.
Add kimchi to pot and stir-fry for about 5 minutes.
Add remaining oil, onion, garlic, kochujang, kochukaru, and soy sauce, mixing to combine.
Pour water into the pot and bring to a boil.
Reduce heat to simmer. Cook for 20 to 30 minutes, adding the tofu after the first 10 minutes and the scallions at the very end.
Serve this stew immediately after cooking, accompanied with steamed white rice.
1 (2-pound) Napa cabbage
1/2 cup kosher salt
About 12 cups cold water, plus more as needed
8 ounces daikon radish, peeled and cut into 2-inch matchsticks
4 medium scallions, ends trimmed, cut into 1-inch pieces (use all parts)
1/3 cup Korean red pepper powder
1/4 cup fish sauce
1/4 cup peeled and minced fresh ginger (from about a 2-ounce piece)
1 tablespoon minced garlic cloves (from 6 to 8 medium cloves)
2 teaspoons Korean salted shrimp, minced
1 1/2 teaspoons granulated sugar
1. Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged (it’s OK if a few leaves break the surface). Cover with plastic wrap or a baking sheet and let sit at room temperature at least 12 hours and up to 24 hours.
2. Place a colander in the sink, drain the cabbage, and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside.
3. Place the remaining ingredients in a large bowl and stir to combine. Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture. Pack the mixture tightly into a clean 2-quart or 2-liter glass jar with a tight fitting lid and seal the jar. Let sit in a cool, dark place for 24 hours (the mixture may bubble). Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating (kimchi is best after fermenting about 1 week). Refrigerate for up to 1 month.