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Main Dishes

Pork and kimchi stew



Pork and kimchi stew

This pork and kimchi stew is just the thing to warm you up on a chilly day. Kimchi tends to be garlicky, gingery, hot and spicy, so taste it before you add the gochujang – you may not need to add so much.



  • 750g/1lb 10oz diced pork (shoulder or leg)
  • 2 tbsp gochujang (Korean fermented chilli paste)
  • 10g/⅓oz dried shiitake mushrooms
  • 1 tbsp vegetable oil
  • 1 large onion, thickly sliced
  • 1 large carrot, peeled and cut into chunks
  • 2 turnips or 1 small swede, peeled and cut into wedges
  • 200g/7oz kimchi
  • 1 tbsp soy sauce
  • 250ml/9fl oz chicken stock or water
  • bunch spring onions, roughly sliced (including the green parts)
  • salt and freshly ground black pepper

To serve

  • steamed rice
  • small bunch coriander, leaves separated
  • 1 tsp sesame seeds
  • pinch gochugaru (Korean red chilli powder), or other chilli flakes
Pork and kimchi stew

Pork and kimchi stew

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