Usuba
Pork and Kimchi Stew
A hearty Korean dish with tender pork, shiitake mushrooms, tofu, and spicy kimchi. The meat is marinated in soy sauce with ginger and sesame oil, then braised in broth with vegetables and spices. Served with rice.
- Prep
- 60 min
- Cooking
- 40 min
- Total
- 100 min
- Standard serving
- 525.4 g
Ingredients
Total 17- Rice wine
2.55 ml≈ 1/2 tsp - Sesame oil
2.55 ml≈ 1/2 tsp - Soy sauce
to taste - Sugar
to taste≈ 1/4 tsp - Grated ginger
to taste - Pork
250 g - Canola oil
2.55 ml≈ 1/2 tsp - Garlic
3.99 g≈ 1.5 clove - Dried shiitake mushrooms
3.99 g≈ 1.5 pcs - Shallot
12.5 g≈ 2.5 clove - Chicken broth
167.5 ml≈ 2/3 cup - Tofu
41.67 g - Kimchi Cabbage
0.17 can - Chili pepperмолотый
1.02 g≈ 1/2 tsp - Salt
to taste - Rice vinegar
1.65 ml≈ 1/3 tsp - Long-grain rice
31.875 g≈ 3 tbsp
Instructions
- 1
Step 1
In a bowl, mix rice wine, sesame oil, soy sauce, sugar, and grated ginger.
Cut the pork into cubes, place in the marinade, cover with plastic wrap and leave at room temperature for 1 hour.
- 2
Step 2
Mince the garlic finely, slice the shiitake mushrooms thinly, shred the kimchi and shallots (white and green parts only), and cut the tofu into cubes.
- 3
Step 3
Heat canola oil over high heat in a large skillet or pot.
Fry the pieces of marinated pork until golden brown.
- 4
Step 4
Add garlic, mushrooms and shallots, cook for 3 minutes, stirring.
- 5
Step 5
Pour in the chicken broth, add tofu, kimchi, ground chili pepper and salt to taste.
Bring to a boil, cover with a lid, reduce heat and simmer for about 30 minutes until the pork becomes tender.
- 6
Step 6
Mix in rice vinegar at the end of cooking.
Serve the stew with boiled long-grain rice.
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