Spicy Kimchi Tofu Stew
Stop at a Korean market on the way home from work, and you can have this soothing, vibrant dish on the table in 30 minutes.
Ingredients
1/2 pound pork belly, cut into 1/2-inch pieces
One 1-pound jar kimchi, drained, 1/4 cup liquid reserved
1/2 onion, thinly sliced
4 ounces shiitake mushrooms, thinly sliced
2 tablespoons gochujang (Korean red pepper paste)
1 tablespoon gochugaru (Korean red pepper flakes)
Kosher salt
One 14-ounce container silken tofu, cut into large pieces
Steamed short-grain rice, for serving
Directions
In a medium-size nonreactive pot, cook the pork belly pieces over moderate heat, stirring occasionally, until the fat is sizzling and the pork is light golden, about 8 minutes. Add the kimchi and the onion, and cook, stirring occasionally, until the onion is softened, about 5 minutes.
Add the reserved kimchi liquid, mushrooms, gochujang, gochugaru, and 4 cups of water, and bring to a boil. Reduce to a simmer, and cook over moderately low heat for 10 minutes.
Season the stew with salt. Stir in the tofu, breaking it up slightly with the spoon, and bring to a boil; remove from the heat. Serve the stew hot with steamed rice.
Yields: 4
total Time: 30 minutes
