Serves 4
In this spicy pot, kimchi - fermented cabbage often eaten as an accompaniment to a meal - is the main ingredient. Use kimchi that has been allowed to sit longer, or is “aged,’’ which will make it more sour. Serve with rice.
| 3 | cups beef stock |
| 1 | pound pork belly, cut into 4 pieces or 1 pound country style spareribs |
| 2 | cups kimchi, coarsely chopped, plus kimchi liquid |
| 1 | large onion, sliced |
| 1 | teaspoon Korean red pepper flakes |
| 1/2 | Korean or other chili pepper, cored, seeded, and thinly sliced |
| 3 | scallions, cut into 3-inch pieces |
| 1 | pound firm tofu, cut into 8 pieces |
| Salt, to taste | |
| 1 | teaspoon sesame oil |
| 4 | sprigs watercress, (for garnish) |
2. Add the kimchi, onion, red pepper flakes, and chili pepper. Simmer for 15 minutes.
3. Add the scallions, tofu, and salt. Simmer 2 minutes more or until the tofu is heated through.
4. Sprinkle with sesame oil. Ladle into bowls and garnish each with a sprig of watercress. Adapted from Jae Chung
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