Two weeks ago, I made a fresh batch of Kimchi and it is happily fermenting in our refrigerator. This is the perfect time to cook up a nice casserole of Kimchi Chighe.
This is one recipe that’s very easy, healthy, appetizing and filling. This is how I got my husband hooked up with Kimchi 🙂
- 1/4 lb boneless pork chop sliced thinly and cut into 2″ in length (substitute could be pork belly)
- 3/4-1 cup of Kimchi
- 3 cups beef stock or anchovy stock
- 1 block of Silken Tofu
- 4 dried Shiitake Mushrooms, soaked in water
- 2 stalks of Green Onions
In a medium sauce pan over medium heat, cook and stir the pork. When meat is nearly done, add in the drained Kimchi. Reserve the kimchi liquid.
After a while of cooking, add in the Kimchi liquid and beef stock and bring to boil. Remove from heat and set aside.
In a shallow casserole, arrange the cut-up tofu, shiitake mushrooms (cut in quarters or whole ones if you prefer), and sliced green onions. Add the Kimchi and Pork soup and heat. When tofu begins to shake you may add chrysanthemum leaves or more green onions.