Kimchi Chigae

[mamster]

Kimchi Chigae

Many recipes for this soup call for using pork stock and then adding tender pork to the soup. This recipe takes the nontraditional shortcut of having you braise the pork. If for some reason you have pork stock on hand, by all means use it instead.

• 1 tsp peanut oil
  
• 1/2 lb pork shoulder or country-style ribs, cut into roughly 1-inch cubes
  
• 4 c water
  
• 4 medium scallions, cut into 1-inch lengths
  
• 1/2 lb hot cabbage kimchi, coarsely chopped
  
• salt to taste
  
• 2 tsp sesame oil
  

Brown the pork cubes in the peanut oil in a saucepan. Add the water, bring to a boil, and reduce to a simmer. Cover and simmer one hour or until pork is tender. Shred the pork and defat the liquid with a spoon or gravy separator.

Add scallions and kimchi. Raise heat to medium-high and boil 5 minutes. Add salt if necessary, stir in sesame oil, and serve with rice. If the soup is not spicy enough, add some Korean hot sauce or sambal oelek.

Keywords: Soup, Korean, The Daily Gullet

( RG562 )