THE FERMENTED FIRE-POT

(Our Play on Korean Kimchi Stew / Kimchi Jjigae)

THE FERMENTED FIRE-POT

Ingredients: 200g Kimchi (chopped), 1 tbsp Gochujang, 1 tbsp Soy sauce, 150g Pork belly (diced) or Tofu, 500ml Water or Stock, 1 Red onion (sliced), 2 cloves Garlic (minced)...

Ingredients

  • 200g Kimchi (chopped)
  • 1 tbsp Gochujang
  • 1 tbsp Soy sauce
  • 150g Pork belly (diced) or Tofu
  • 500ml Water or Stock
  • 1 Red onion (sliced)
  • 2 cloves Garlic (minced)

Cooking Method

  1. The Scorch Fry pork belly and onions in a pot until the fat renders and meat is browned.
  2. The Bloom Add kimchi and gochujang with a 30ml splash of water; fry for 3 minutes to deepen the color.
  3. The Swell Add stock and garlic; simmer for 10 minutes until the soup is rich and red.
  4. The Final Flourish Top with raw spring onions and a block of fresh tofu in the center.

Cuisine: Asian

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