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Kimchi Stew: Recipe by Christopher Smith, Four Corners Canteen

Kimchi Stew: Recipe by Christopher Smith, Four Corners Canteen

This is a really simple, warming dish which typifies Korean food - rich, spicy, hearty and packed full of kimchi. All the ingredients are inexpensive and can be bought from KH Oriental on London Road.


  • 500g kimchi (the older the better) & 75ml kimchi juice
  • 300g pork belly, thinly sliced
  • Half a pack of firm tofu
  • 3 spring onions, diagonally-cut
  • 1 medium onion, roughly chopped
  • 2 tsps gochugaru (Korean hot pepper flakes)
  • 1 tbsp gochujang (hot pepper paste)
  • 1 tsp sesame oil
  • 1 tsp salt
  • 2 tsps sugar
  • 500ml anchovy stock

For the anchovy stock

  • 7 large dried anchovies, heads & guts removed
  • 70g radish, thinly sliced
  • 4 slices of kelp
  • 3 spring onion roots
  • 1 litre water
  1. To make the anchovy stock, place all stock ingredients in a pot. Boil over a medium-high heat for 20 minutes. Cover and lower the heat for a further five minutes, then strain.

  2. For the stew, place the kimchi and kimchi juice in a shallow pot. Add the pork, onion and two spring onions. Add salt, sugar, hot pepper flakes and pepper paste. Drizzle sesame oil over and add the anchovy stock. Cover and cook for ten minutes over a medium-high heat.

  3. Uncover and stir, then lay the tofu in a line over the top. Cover and cook for another 15 minutes over medium heat, then remove from the heat, chop one spring onion and sprinkle it on top.

  4. Serve instantly with short grain Korean sushi rice.

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