Pork and kimchee stew
- January 2020
- Serves 4-6
- Hands-on time 30 min, oven time 2½-3 hours, plus marinating
This recipe does require a few specialist ingredients, but they’re easy enough to find in large supermarkets or Asian grocers. The result is a deeply spiced, slow-cooked pork casserole with the pickled sharpness of kimchee.
- 11.8g (2.8g saturated)
- 7.9g (4.2g sugars)
The Korean ingredients in this stew can be found in larger supermarkets or from an Asian grocer. If you don’t have one near you, find everything at Souschef.
The stew will keep in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months. Defrost in the fridge overnight, then reheat until piping hot to serve.
Gochujang is a Korean chilli bean paste that’s worth seeking out for its unique, rich and spicy flavour. As well as flavouring soups and stews, it’s good in everything from bacon butties to lettuce wraps.
Doenjang soya bean paste is made from fermented soya beans and is sometimes referred to as Korean miso. It’s often served to pep up plain rice or in bibimbap.
Gochugaru are chilli flakes with a sweet, smoky taste, used to flavour kimchee.
A plain kombucha or a riesling from Alsace in eastern France.
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