A steaming bowl of spicy kimchi stew to warm the cockles.
Here is a loose recipe:
Reserved kimchi liquid
Pork (shoulder, belly), in 1” slices or silken tofu, cubed. Or both (I used both)
- Put everything kimchi, kimchi liquid, onion, pork / tofu in a pot. Pour enough water in to barely cover. I would probably do a 1:4 ratio of kimchi juice to water.
- Bring to a boil, cover and then simmer. If you’re using pork, cook for a couple of hours. If not, probably half an hour to an hour will be fine.