Ryan’s Kimchi Stew
Ingredients
1 bottle of Kimchi
3 cloves garlic
1 thumb of ginger
1 large onion
1 bunch Scallions
1 tsp Gochujang
2 Tbs Gochugaru
1/2 lb of pork belly
Half cube of beef bouillon (optional)
1 small tub of firm tofu
Cooking Instructions
Take 1 bunch of scallions, slice into 1/8 Of an inch pieces.
In a large skillet heat up 4 Tablespoons Of vegetable oil covering the bottom of the skillet.
Cooking on medium heat, add just the leafs of the Kimchi Cabbage to the skillet keeping the kimchi sauce on the side for future use if you so desire.
Cut the pork belly into 1 inch pieces and In a medium size pot using no oil cook the pork belly’s
Cut half of the green leafs of the Scallion and hold 1/4 on the side for the garnishing. Put the remaining Scallion slices and the Ginger slices into the already cooking Kimchi.
Mince 4 cloves of garlic and add to the already cooking Pork.
Take 1/2 The Red Onion and slice into thin 2 inch pieces then add to the already cooking Pork.
Add the cooked kimchi to the pork.
Using the same skillet add 2 cups of water to the kimchi and pork mixture.
Add 1 tablespoon Gochujang ( Korean Pepper Paste ).
Add 2 Tablespoon Of Gochuharu ( Korean Ground Red Pepper ).
Drain the tofu and slice into 2 inch squares.
Take the spam cut into thin slices then into thin strips.
In a large skillet cook the Spam.
Place the stew in a bowl topped with the cooked Spam, Tofu and the rest of the Green leafs of the scallion.
Sit Back And Go Kimchi Crazy. ENJOY!!
