KIMCHI STEW Roy Choi

 KIMCHI STEW

I grew up on kimchi jjigae, or kimchi stew, and, to this day it’s what gives me strength. It’s my real answer to that tired question “If you had only twenty-four hours to live, what would you eat?” because even though I often change my answer depending on how I imagine my death, at the end of the day, it really is kimchi jjigae stew that I would want to eat. I hope it gives you strength, too.

If you made Kimchi, feel free to use that here; if not, just pick up a jar from the supermarket.

SERVES 

8 ounces pork baby back ribs

8 ounces pork belly

2 tablespoons Asian sesame oil

2 cups kimchi, chopped

2 teaspoons minced garlic

½ cup thinly sliced scallions

3 cups pork stock, beef stock, or water

1 cup water

Half of an 8-ounce package firm tofu, cut into medium-size cubes

1 cup shiitake mushrooms, stems removed and discarded

Kosher salt

CARAMELIZATION SOUNDS DELICIOUS, AND IT IS: YOU DO IT TO INTENSIFY THE FLAVORS OF THE FOOD YOU’RE COOKING AND TO DRAW OUT A LITTLE BIT OF SWEETNESS. TO CARAMELIZE KIMCHI, MEAT, ONIONS, BOK CHOY, WHATEVER, YOU’RE JUST GOING TO COOK IT NICE AND SLOW UNTIL IT STARTS TO BROWN. IT’LL BE STICKY SWEET.

Slice the mushroom caps in half and set aside.

Score the ribs with a knife and cut the pork belly into small cubes.

Heat a large pot over high heat and add the sesame oil. Toss in the kimchi, the pork ribs, and the pork belly and caramelize them just a touch, about 3 minutes. Then add the garlic and scallions and stir just until they start to release their aroma, about 1 minute.

Add the stock and water. Bring everything to a boil, then lower the heat to a simmer for 20 minutes. Add the tofu and shiitake mushrooms and simmer for about 10 minutes more.

Season with salt to taste.

Eat with rice immediately.