January 16, 2010
napa cabbage and daikon kimchi
Many of the recipes in the Momofuku cookbook have recipes within recipes and the Kimchi Stew is no exception. I’m not complaining, I think it’s actually kind of fun to fit all the pieces together. Putting the pieces of the Kimchi Stew together is fast, if you have all the right ingredients on hand.
rice cakes, roasted onions, roasted pork shoulder, kimchi, green onions, carrots
This stew is like no other stew. The ingredients are pre-cooked and there isn’t an absurd multi-hour stewing process. You do simmer for a while for the flavours to meld together, but by no means do you stew.
I was a little worried because I’m not the biggest kimchi fan, but this stew converted me. It doesn’t have an overwhelming kimchi flavour, due to the mirin. The mirin tempered the sourness of the kimchi and the resulting flavour was sweet and slow-burn spicy.
mmm, rice cakes
The texture of the quickly stewed kimchi was perfect: the napa cabbage and daikon had that pickled kimchi flavour and were melty and yielding. The smokiness of the soft pulled pork was contrasted with the crunchy green onions and carrot garnish. The rice cakes were gelatinous goodness.
so nice we took the photo twice!
This is a stew you want to eat with rice. It’s hearty and filling on its own, but it’s even better with rice. Sometimes you just need that plain accompaniment to compliment the flavours even more. There’s something so comforting about a savoury dish with plain. sticky, short-grain rice. It’s a cozy, warming, feel-good meal. I’m definitely making it again.
i heart kimchi stew
Kimchi, I was wrong about you, I’m so glad you’re in my life.
January 16, 2010
thinly sliced onions
This recipe reminded me why I love cooked onions so much: that sweet, melty, carmelized oozy flavour really does make everything better!
pile of onions
Slice up a couple of onions, heat up your cast-iron skillet and pan fry the onions on high for 5 minutes without moving them, then turn the heat down and slow-roast, while keeping the onions moving, for another 20 minutes or so.
pile of onions slowly shrinking
The recipe suggests roasting for 50 minutes, but it only took me about 20 to achieve the “texture that’s just this side of mushy.”
caramalized roasted onion goodness
They’re really good, so if you don’t make them for the kimchi stew, make them to eat right out of the pan, which is what Mike and I did before I realized that we needed to stop or we wouldn’t have enough for the stew.
January 13, 2010
H-Mart is a Korean American grocery store, America’s T&T Supermarket if you will, but Korean instead of Chinese. They have aisles and aisles of instant ramyun, seaweed, kimchi and Korean snack foods.
I figured I would be able to find most of my ingredients pretty easily, except for the kochukaru and jarred salted shrimp. H-Mart had a entire section devoted to packages and packages of red pepper powder, but none with a “kochukaru” label. Since there wasn’t any other chili powder in the store, I went with the red pepper powder, coarse ground.
kochukaru, korean chili or red pepper powder
The jarred salted shrimp was marginally easier to find. I thought it would be in the can/jar section, but it was actually refrigerated. It was labeled “salt prawn” and was in what looked like a peanut butter jar. Good enough for me!
jarred salted shrim/salted prawn
Good enough for the friendly Korean cashier as well. I asked her what the Korean name for the red pepper powder was. “Kochukaru. You’re making kimchi?” she asked. Before I could answer, she scanned the jar of salt prawn and laughed, “yes, this goes in kimchi!”
So, looks like Momofuku kimchi will have some authentic Korean ingredients! I better get started, it needs to ferment for 2 weeks for optimal kimchi-ness.
January 13, 2010
After the Ramen Spectacular I had a lot of broth and pork shoulder leftover. It was obvious: time for kimchi stew! Of course to make kimchi stew you need to make kimchi. No worries. I can do that. First things first, shopping for ingredients.
-sliced rice cakes
-kochukaru, a Korean chili powder
-jarred salted shrimp
As diverse as T&T’s Asian aisles are, I don’t think I’ll find the kochukaru or jarred salted shrimp there. Next plan of attack: Korean Supermarket H-Mart!