Korean stew
6 servings
40 minutes
Korean stew is a rich, aromatic dish that embodies the traditional flavors of Korean cuisine. Its history dates back centuries when Koreans used the stewing method to tenderize meat and enrich broth. In this recipe, juicy pork is infused with a spicy marinade and then stewed with garlic, mushrooms, kimchi, and tofu, creating a savory symphony of flavors. The kimchi cabbage adds spiciness and depth to the dish while rice vinegar refreshes it with a light tang. Served with boiled rice, Korean stew is the perfect balance of richness and spiciness, embodying the warmth of home-cooked Korean food. It is ideal for cozy family dinners or celebrations when you want to warm up and enjoy a wealth of flavors.
1
In a medium bowl, mix rice wine, sesame oil, soy sauce, sugar, and ginger. Cut the pork into cubes and place it in the marinade bowl. Cover with plastic wrap and let marinate at room temperature for 1 hour.
- Rice wine: 1 tablespoon
- Sesame oil: 1 tablespoon
- Soy sauce: to taste
- Sugar: to taste
- Grated ginger: to taste
- Pork: 1.5 kg
2
Finely chop the garlic cloves, slice the mushrooms thinly, shred the cabbage and onion (only the white and green parts), and cut the tofu into cubes. Place a pan over high heat and heat the oil. Sauté the pork pieces, then add the garlic, mushrooms, and shallots. Cook for about 3 minutes, then pour in the broth, add the tofu, cabbage, chili, and salt. Bring to a boil, cover, reduce the heat, and simmer for about 30 minutes until the pork is tender. Stir in the vinegar and serve with boiled rice. Enjoy your meal!
- Garlic: 8 cloves
- Shiitake mushrooms: 8 pieces
- Shallots: 3 heads
- Tofu: 250 g
- Canola oil: 1 tablespoon
- Pork: 1.5 kg
- Garlic: 8 cloves
- Shiitake mushrooms: 8 pieces
- Shallots: 3 heads
- Chicken broth: 4 glasss
- Tofu: 250 g
- Cabbage kimchi: 1 jar
- Ground chili pepper: 1 tablespoon
- Salt: to taste
- Rice vinegar: 2 teaspoons
- Long grain rice: 1 glass