1. Kimchi Stew(gluteen free)
Ingredients:
- Pork belly (a fistful – fattier pork belly is preferred)
- Kimchi (one bowl)
- Tofu (a third)
- Rice cake (shaped like number 8)
- Leftover cooked squid (a bit)
- Kimchi soup 3-4 Tbsp (the liquid part)
- Tomato (boiled and blended) 3-4 Tbsp
Fish cake can ruin the taste of kimchi stew so they are not recommended to add.
Kimchi itself seasons the stew, so no extra or special ingredients are needed.
1. Cook pork belly well until the fat melts and gets liquified (We didn’t get enough so we added some olive oil).
When using pork shoulder without any fat, add plenty of olive oil.(I prefer this option.)
2. After cooking pork belly, add kimchi and cook it in the same pan (Kimchi tastes better when it is coated with pork belly fat)
3. When kimchi is cooked and coated well, add water. Add just enough water to let kimchi and pork belly submerged under water.
4. Add tofu, kimchi soup (3-4 Tbsp), tomato paste (3-4 Tbsp), and cook with the lid on for 3-4 minutes.
5. Add 8-shaped rice cakes and boil until the rice cake is fully cooked.
Add the cooked squid and warm it up.
Rolled egg goes well with kimchi stew.
2. Rolled Egg(gluteen free)
Ingredients:
- Eggs (two)
- Chives (two) – it’s a must!
- Onion (a bit)
- Red bell pepper (just a bit) – the one in the picture is from our backyard so it’s small
- Jalapeño (one and a half)
- Salt
1. Chop all the ingredients finely and mix them well together with a quarter of salt
2. In medium low heat, thinly spread the egg mixture in a pan and start rolling it from one end. Start rolling it when the egg mixture is cooked only just a little bit for it to stick together well
3. Once it is rolled, cook both sides well again
Here is today’s meal, ta-da!
Kimchi stew has a lot of kimchi in it, so today’s side dish is leek-and-cucumber kimchi.
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