豚キムチ煮 // Pork & Kimchi Stew
25 minutes | Serves 2 | 565 cal/ea.
If tumblr recognizes my Japanese celebrity crush, Mokomichi Hayami, it’s probably for his dramas, but I’m all about his food. (I used to watch his cooking segment every morning, until the talk show Zip (ジップ) made me too sad with the animal cruelty scandal.) And kimchi hotpot is something I resort to when I’m under stress, with pre-made stock and pre-chopped veggies, but this was really something special. I might be done with the packaged stuff for good :D
[Recipe from Moco’s Kitchen Otsumami (MOCO’sキッチンおつまみ)]
180g thin-sliced pork (belly/back rib)
½ onion
2 shiitake mushroms
300g (1 block) firm tofu
½ tbsp sesame oil
1 clove garlic
[A] 2 tsp powdered chicken stock*
[A] 1 tbsp soy sauce
[A] 2 tbsp sake
[A] 1/4c water*
[A] salt & pepper (to taste)
80g kimchi (I probably used more like 120)
Toasted white sesame seeds (to taste)**
Shredded chili pepper (to taste)**
2 stalks green onion
2 servings rice noodles (optional; not included in Moco’s plans)
* If using noodles, add more (plus kimchi juice) to increase the liquid.
** I was cooking drunk and forgot both of these! Still super tasty though!
[1] Cut the pork into 5~6cm strips and onion into 1cm wedges. Separate mushroom caps and stalks (Moco throws away the stalks!!! but I eat them!), and cut caps into quarters. Drain excess moisture from tofu (let sit in colander or wrap with paper towels). If using noodles, prepare according to package instructions.
[2] Heat sesame oil in frying pan over low heat, add grated garlic, and cook until aromatic. Turn heat to high, add meat, and stir-fry. Add onion and mushrooms, and stir-fry. Add [A] ingredients. Crumble tofu or slice into large bites. Add tofu, kimchi, and sesame, and simmer 5~6 minutes.
[3] Transfer to plate or ladle over noodles. Sprinkle with roughly cut green onion, and top with shredded chili pepper.
