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Korean Spicy Soft Tofu Stew with Kimchi & Pork Belly Recipe

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This recipe for Korean Spicy Soft Tofu Stew with Kimchi & Pork Belly is from Chi Am Circle Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 large dried anchovies (without the head/guts)
5 oz radish, sliced thin
4" x 6" dried kelp
2 Tbsp hot pepper flakes
1 tsp sesame oil
1 tsp vegetable oil
1/2 cup pork or pork belly (cut into small pieces)
1/4 cup onions, chopped
1 clove garlic, minced
1 green onion, chopped
1/2 cup kimchi, chopped
1 tsp salt
1/2 tsp sugar
1 tube soft tofu
1 egg
Directions:
Directions:
Anchovy Kelp Stock: In a pot, add 4 cups water, anchovies, radish, and dried kelp. Cover and cook for 10 minutes until boiling. Reduce heat to low, and boil for another 20 minutes. Remove from heat and strain to make 2 cups stock.
Spicy Paste: Mix pepper flakes and sesame oil in a small bowl.

Making Tofu Stew:
1. Heat a 3 cup earthenware pot over med heat for 3-4 minutes on the stove OR take less time by using a small heavy pan/pot. Add vegetable oil, onion, and garlic. Stir for 1 minute using a wooden spoon. Add pork, and cook for 3 minutes until pork is no longer pink. Add kimchi and keep stirring for a minute. Add 1/2 cup anchovy stock. Cover and cook for 7 minutes over medium heat. Add salt and sugar. Mix well.
2. Cut tofu tube and squeeze into pot. Gently break up tofu with wooden spoon. You may add a few tablespoons of stock.
3. Add the spicy paste on top, and mix with spoon. Crack egg onto center top of stew. Cook for 1 minute. Sprinkle with chopped green onion. Serve with rice. Makes 1 - 2 servings.
Number Of Servings:
Number Of Servings:
1-2
Personal Notes:
Personal Notes:
This is an authentic Korean Tofu Stew that is one of the most popular items in Korean restaurants.

 

 

 

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