In this spicy pot, kimchi - fermented cabbage often eaten as an accompaniment to a meal - is the main ingredient. Use kimchi that has been allowed to sit longer, or is “aged,’’ which will make it more sour. Serve with rice.
|3||cups beef stock|
|1||pound pork belly, cut into 4 pieces or 1 pound country style spareribs|
|2||cups kimchi, coarsely chopped, plus kimchi liquid|
|1||large onion, sliced|
|1||teaspoon Korean red pepper flakes|
|1/2||Korean or other chili pepper, cored, seeded, and thinly sliced|
|3||scallions, cut into 3-inch pieces|
|1||pound firm tofu, cut into 8 pieces|
|Salt, to taste|
|1||teaspoon sesame oil|
|4||sprigs watercress, (for garnish)|
2. Add the kimchi, onion, red pepper flakes, and chili pepper. Simmer for 15 minutes.
3. Add the scallions, tofu, and salt. Simmer 2 minutes more or until the tofu is heated through.
4. Sprinkle with sesame oil. Ladle into bowls and garnish each with a sprig of watercress. Adapted from Jae Chung