Kimchi Stew
Keep the cold at bay with this sizzling kimchi stew–a spicy Korean classic that’s as easy to make as it is delicious! Featuring Indiana Kitchen pork loin!
Servings Prep Time
4servings 20minutes
Cook Time
30minutes
Servings Prep Time
4servings 20minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Season pork slivers with ¾ teaspoon of salt and the pepper and set aside.
  2. Set a large pot over medium-high heat and add the sesame oil.
  3. Once oil starts to shimmer, add the slivers of pork tenderloin. Cook until the pork is browned, 1½ to 2 minutes. Use tongs to turn the pork over and brown the other side, about 1 minute more. Transfer to a plate and set aside.
  4. To the pot, add the sliced scallion whites and cook, stirring often, until soft, for 1 to 1½ minutes. Stir in the garlic, and once fragrant, after about 30 seconds, stir in the gochujang, gochugaru and tofu.
  5. Add the kimchi, water, rice vinegar, soy sauce and remaining 1½ teaspoons of salt, bring to a simmer and reduce the heat to medium-low.
  6. Simmer 20 minutes, return the pork to the pot and simmer for 1 minute more. Serve the soup in bowls sprinkled with the sliced green scallions with a heaping addition of steamed white rice.
Recipe Notes

Kimchi, gochujang and gochugaru are available in many supermarkets’ international sections or at a local Korean or Asian grocer.