serves
2
prep
5 minutes
cook
30 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 200 g (7 oz) pork shoulder, trimmed and finely chopped (see Note)
- 200 g (7 oz) cabbage kimchi, aged for 1–2 months, chopped
- 1 tbsp gochugaru (Korean red chilli powder)
- 750 ml (25½ fl oz/3 cups) anchovy & kelp broth (see Note)
- 1 tbsp salted shrimp
- ¼ onion, sliced
- 1 tbsp minced garlic
- 300 g (10½ oz) soy pulp from making tofu
- 1 spring onion (scallion), trimmed and sliced diagonally
- 1 hot green chilli, destemmed and sliced diagonally
- 1 tbsp traditional Korean soup soy sauce (see Note)
Instructions
- Heat the vegetable and sesame oils in a saucepan over a high heat and brown the pork.
- Add the kimchi and gochugaru and stir-fry for another 3 minutes. Add the anchovy and kelp broth and bring to the boil.
- Once boiling, add the salted shrimp, onion and garlic and boil over a high heat for 3 minutes.
- Add the prepared soy pulp, reduce the heat to low and simmer for 15 minutes.
- Add the spring onion, green chilli and soup soy sauce and cook for another minute.
- The stew is best served with steamed rice, but you can also enjoy it as a healthy, low-calorie meal without the rice.
Note
- Chosun ganjang roughly translates into soup soy sauce and is a fundamental condiment in various Korean soup dishes. What sets it apart is its distinctive fishy, umami-rich flavour, coupled with its light colour. You can find chosun ganjang at Koeran and Asian grocers.
- To make anchovy and kelp broth, place a 5 × 5 cm (2 × 2 in) piece of dried kelp and 15 g (½ oz/½ cup) dried anchovies in a saucepan with 2 litres (68 fl oz / 8 cups) water and bring to the boil over a high heat. Reduce the heat and simmer for about 15 minutes. Remove the solids. This makes about 2 litres – store broth in an airtight container in the fridge for up to 3 days. The broth can be used in a wide range of dishes.
- I suggest using pork shoulder for this dish, but you can also use belly.
This is an edited extract from Chae: Korean Slow Food for a Better Life by Jung Eun Chae (Hardie Grant Books, HB$60). Photography by Armelle Habib.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
