Sometimes you come across a recipe that combines so many things that you love dearly and you know instantly that you have to make it. So, when I read this recipe for Pork and Kimchi Stew in Sunset Magazine, I knew it was destined to get in my belly.
For those who don’t know it: Sunset Magazine is just the best. It’s full of useful information and tips for your home, vacations around the West, food, and more. If i were to live inside a magazine, this would be the one. I renewed my subscription through 2016…back in 2011, because it’s a love affair that will never end.
For those who don’t know it II: Kimchi is a wonder that you must taste to understand. It’s a spicy, fermented vegetable side dish from Korea that I have loved since I was a kid. It’s fiery hot, crisp, salty, tingly on your tongue, and apparently really good for you too, which is why I eat a lot of it…yeah…that’s why…. I haven’t attempted to make it myself, but it will happen soon!
Ok back to the stew, which I feel is more of a soup, but stew sounds so much more delectable and could not be easier if you tried. Though you could have someone else make it for you and that would be easier, I suppose. But it’s so easy you don’t need anyone else (we’re all independent women).
First you start by browning some pork.
Then you add the magical trio of onion, garlic, and ginger. Anything that starts with these is going to be heavenly.
THEN COMES THE FUN PART: Add the kimchi and jalapeños! HOT HOT HOT!
I’m not kidding about how much I love kimchi. I add it to eggs, I have it with a steak, I just eat it for a snack. I have a problem.
After that you add in various other things like sesame oil and soy sauce, and you let it boil and bubble for a few minutes.
And finally you add in some tofu, and serve it piping hot!
Just look at it! It’s a stew the color of kimchi!If you want it heartier, serve it over some rice! And about 20 minutes from start to finish so you have no excuse not to go make it right now.
RIGHT. NOW. GO! And report back!