Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: One big pot
Serving Size: 6-8 people
A classic Korean comfort food. Great to make with old, leftover kimchi.
Recipe Source: Modified version of this recipe from My Korean Kitchen, ground pork technique from The Globe and Mail.
| Qty | Notes |
|---|---|
| 1 pound | ground pork, 80/20 |
| 1 cup onion | chopped |
| 1 cup | Kimchi, chopped into bite size pieces. Use more/less to taste. |
| 1 package cremini mushrooms | diced |
| 1 package firm tofu | cubed |
| 2 stalks green onion | sliced thin, separate green ends from white stalks |
| 4 cups vegetable stock | |
| 1 tsp gochujang | |
| 1 tsp mirin |
| Qty | Notes |
|---|---|
| 1 tbsp | korean red chili flakes (gochugaru) |
| 1 tbsp | soy sauce |
| 1 tsp | korean chili paste (gochujang) |
| 1 tsp | miso paste |
| 1 tsp | minced garlic |
| to taste | black pepper |
- Put ground pork in a bowl, mix in 1tsp gochujang, 1 tsp mirin and black pepper to taste. Let marinate for 10 minutes.
- Mix soup base ingredients together in a small bowl, set aside.
- In a heavy bottom dutch oven, heat some oil of your choice (canola, olive or coconut would work great). Add the meat mixture and let cook until some fat has rendered and meat starts to brown, 5 minutes.
- Add onions and white part of green onion to the pot, stir well. Cook until onions are translucent and pork is browned, 5 minutes.
- Add soup base mix to meat, stir well. Continue to cook 5 minutes.
- Add kimchi, stir well. Cook 5 minutes more.
- Add mushrooms, stir well. Add stock & tofu, stir, and bring to boil.
- Lower heat to simmer and cook covered, 20-25 minutes.
- Turn off heat. Top with green part of green onions. Serve over rice.
Made with 6 collard greens, trimmed and chopped into small pieces. Added to pot with mushrooms. Very good!