Kimchi chigae

November 11, 2009

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Serves 4

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
1teaspoon sesame oil
4 sprigs watercress, (for garnish)
1. In a soup pot combine the beef stock and pork over medium heat. Bring to a boil, skimming the surface with a slotted spoon.

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