About 50/50 fatty pork and thinly sliced beef marinated in mirin, fresh garlic, fresh red shallot, LKK soy sauce, black pepper, dark sesame oil and ginger
About 1/2-2/3 amount of old kimchi and radish/kohlrabi kimchi as meat...(with juice use more juice if you like it more sour)
1-2 tbs of gochujang for stirfrying the pork and kimchi. Added just before the stock goes in....It works well added to the marinade too
Gochugaru to taste but usually about 1-2 tbs. More if you don't use the paste.
Half a large white onion
5-6 green onions. Some added during cooking but most reserved for just before serving.
About a cup and a half of water from the 2nd rice rinsing. I usually use water from the 3rd rinse.
1 5gram packet of Riken no salt no msg anchovy and kelp stock bullion....this stuff is killer and a must try for other soups too.
A little dark sesame oil for very end of cooking.
Stirfry meat a few minutes till the pink is gone.
Add the pepper paste and stir fry a few more minutes
Add half the white onion or less and some of the green onion
Add the water from the rice rinsing and enough water to just barely cover the meat and kimchi...Bring to a boil
Add the Riken dashi stock powder and pepper powder
Lower heat slightly to a low boil for 10minutes
Add the rest of the white onion and cook until they are just about done enough to suit you.
(Taste and add a pinch of sugar if needed) It normally wont need any salt but it might depending on your kimchi and how much juice you used.
Add the rest of the green onion or reserve it for garnish
Add a drizzle of sesame oil. Stir and cover for a minute or two. Let it return to a boil.
Serve VERY HOT with short grain rice.
This one will have a little more fat than i normally make. The rice water helps with the added fat and gives the broth a thicker texture but not actually thickened like a typical beef type stew. Slightly longer cook time will bring out a more intense kimchi flavor in the stock too.
About 1/2-2/3 amount of old kimchi and radish/kohlrabi kimchi as meat...(with juice use more juice if you like it more sour)
1-2 tbs of gochujang for stirfrying the pork and kimchi. Added just before the stock goes in....It works well added to the marinade too
Gochugaru to taste but usually about 1-2 tbs. More if you don't use the paste.
Half a large white onion
5-6 green onions. Some added during cooking but most reserved for just before serving.
About a cup and a half of water from the 2nd rice rinsing. I usually use water from the 3rd rinse.
1 5gram packet of Riken no salt no msg anchovy and kelp stock bullion....this stuff is killer and a must try for other soups too.
A little dark sesame oil for very end of cooking.
Stirfry meat a few minutes till the pink is gone.
Add the pepper paste and stir fry a few more minutes
Add half the white onion or less and some of the green onion
Add the water from the rice rinsing and enough water to just barely cover the meat and kimchi...Bring to a boil
Add the Riken dashi stock powder and pepper powder
Lower heat slightly to a low boil for 10minutes
Add the rest of the white onion and cook until they are just about done enough to suit you.
(Taste and add a pinch of sugar if needed) It normally wont need any salt but it might depending on your kimchi and how much juice you used.
Add the rest of the green onion or reserve it for garnish
Add a drizzle of sesame oil. Stir and cover for a minute or two. Let it return to a boil.
Serve VERY HOT with short grain rice.
This one will have a little more fat than i normally make. The rice water helps with the added fat and gives the broth a thicker texture but not actually thickened like a typical beef type stew. Slightly longer cook time will bring out a more intense kimchi flavor in the stock too.
