Prep 15 mins
Cook 30 mins
Delicious combination of stewed pork and kimchee. Must be a kimchee lover to make this, you will notice the aroma from a mile away!
- 1 -2 lb lean pork, adjust according to preference (more meat than kimchee or vise versa)
- 2 -3 cups sour kimchee, cut in 1 inch pieces
- 1⁄4 cup juice, from kimchee (optional)
- 2 tablespoons soy sauce
- 1⁄4 cup water
- 1 dash salt and pepper
- 2 tablespoons crushed red hot peppers
- 2 cloves crushed garlic
- Cut pork in bite-size chunks or strips.
- Combine all ingredients into saucepan and bring to boil.
- Stir occasionally.
- Simmer over medium heat until kimchee is tender.
- Serve with steamed white rice.
- Note: This recipe is not as liquidy as traditional chigae (stew).
- Variations: pork ribs can be used as well, suggest boiling sliced ribs and draining fat prior to cooking w/kimchee.
Wonderful! Jelisa was kind enough to post this at my request. I have to say it was exactly what I was hoping for. I didn't change a thing and it came out almost exactly as I was looking for. Next time, I may add a little more juice, but just a personal preference. This was perfect, thank you.
I had this in a restaurant last week and loved it! This post was perfect. I did a bit of a variation on this recipe by browning the pork in sesame oil and adding green onions and tofu at the end. Turned out perfect. I had no idea that this was such a simple recipe. Thanks!
this was delicious, and so easy to make! i used country style ribs and simmered this smothered in kimchee and the other ingredients for about an hour. the spiciness was just right and the ribs just melt in your mouth. this is a keeper