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Ingredients Jump to Instructions ↓

  1. 2 tbsp vegetable oil

  2. 650 gm pork shoulder, cut into 3cm pieces

  3. 1 onion, coarsely chopped

  4. 2 garlic cloves, finely chopped

  5. 400 gm canned whole peeled tomatoes, crushed

  6. 600 gm cleaned calamari, cut into rings

  7. 400 gm firm tofu, cut into squares

  8. 2 spring onions, thinly sliced

  9. To serve: steamed rice

  10. To serve: flowering garlic stems (optional; see note) and julienned leek

  11. 900 gm (about 1/2 large) Chinese cabbage, coarsely chopped

  12. 7 gm ginger (about 1 1/2cm piece), finely grated

  13. 1 garlic clove, finely chopped

  14. bunch garlic chives, coarsely chopped

  15. 2 tsp sea salt flakes

  16. 30 gm ( 1/4 cup) Korean chilli powder (see note)

  17. 1 kg pork bones

  18. 200 gm piece of bacon or 1 ham bone

Instructions Jump to Ingredients ↑

  1. Serves 6 Prep time 30 mins, cook 4 hrs 20 mins (plus fermenting, cooling)

  2. Jjigaes, or stews, are popular in Korean cuisine. The fermentation time suggested for the kimchi is relatively quick; the longer you leave it, the stronger the fermented flavour you'll get. You'll need to begin this recipe at least 3 days ahead.

  3. For cabbage kimchi, combine ingredients in a large bowl, stir to combine, then transfer to a non-reactive container, cover and refrigerate until lightly fermented (3-5 days).

  4. For pork stock, preheat oven to 180C. Place pork bones in a roasting tray and roast until light golden (20-30 minutes). Transfer to a large saucepan, add bacon, cover completely with water and bring to the simmer over medium heat. Skim scum from surface, reduce heat to low and cook until well flavoured (2-3 hours). Strain (discard solids), cool, then refrigerate until fat solidifies (2-3 hours). Skim fat (discard), and refrigerate stock until required.

  5. Heat oil in a large saucepan, add pork, turn occasionally until light golden (3-5 minutes). Remove pork and set aside, then add onion and garlic to pan and saut until tender (5-10 minutes). Add 500gm kimchi (remainder will keep refrigerated for 1 month) and 1 litre pork stock (remainder will keep frozen for 2 months). Add tomato and pork, bring to the simmer, then cook over low heat until pork is tender (25-30 minutes). Add calamari and tofu and cook until just cooked through (2-4 minutes), then add spring onion and season to taste. Serve hot topped with flowering garlic stems and leek, with steamed rice.

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