Kimchi stew is one of the most-loved of all the stews in Korean cuisine. It’s a warm, hearty, spicy, savory, delicious dish that pretty much everyone loves. As long as they can handle spicy food.

Ingredients:

• 1 pound kimchi, cut into bite-size pieces
• ¼ cup kimchi brine
• ½ pound pork shoulder (or pork belly)
• ½ package of tofu (optional),
• Slice into ½ inch thick bite-size pieces
• 3 green onions
• 1 medium onion,
• sliced (1 cup) 1 teaspoon
• kosher salt 2 teaspoons
• sugar 2 teaspoons
• gochugaru (Korean hot pepper flakes)
• 1 tablespoon gochujang (hot pepper paste)
• 1 teaspoon toasted sesame oil
• 2 cups of anchovy stock (or chicken or beef broth)

For stock (makes about 2½ cups’ worth):

• 7 large dried anchovies, heads and guts removed
• ⅓ cup Korean radish (or daikon radish),
• Slice thinly 4×5 inch dried kelp
• 3 green onion roots
• 4 cups water

Method:

Make anchovy stock:

• Put the anchovies, daikon, green onion roots, and dried kelp in a sauce pan.
• Add the water and boil for 20 minutes over medium high heat.
• Lower the heat to low for another 5 minutes.
• Strain.

Make kimchi stew:

• Place the kimchi and kimchi brine in a shallow pot. Add pork and onion
• Slice 2 green onions diagonally and add them to the pot.
• Add salt, sugar, hot pepper flakes, and hot pepper paste. Drizzle sesame oil over top and add the anchovy stock
• Cover and cook for 10 minutes over medium high heat.
• Open and mix in the seasonings with a spoon. Lay the tofu over top.
• Cover and cook another 10 to 15 minutes over medium heat.
• Chop 1 green onion and put it on the top of the stew.
• Remove from the heat and serve right away with rice.