Kimchi stew with soy milk
Ingredients for 2 portion(s)
- 70 g thinly sliced pork belly (or minute steaks)
- 60 g Chinese cabbage (approx. 3 leaves)
- 1 pak choi
- 100 g mushrooms (e.g. shimeji/shiitake or mushrooms)
- ½ piece of tofu
- 1 tsp. sesame oil (Kikkoman Toasted Sesame Oil) or vegetable oil
- 200 ml water
- 100 ml Japanese sake (or 100 ml water if sake is not available)
- 2 tbsp Kikkoman Spicy Chili Sauce for Kimchi
- 200 ml soy milk (without sugar)
- 2 tsp Gochujang (Red Chilli Paste) (or 2 tbsp Miso Paste)
- 1 spring onion
* Serve with udon or ramen noodles according to taste
Preparation
1. Cut the pork into small pieces.
2. Wash the Chinese cabbage, cut the lower part of the leaves into strips about 2 cm wide and the upper part into strips about 4-5 cm wide.
3. Wash the pak choi, cut the lower parts into 4 equal pieces and the upper pieces to a length of about 5 cm.
4. Prepare the mushrooms.
5. Cut the tofu into 3-4 cm cubes.
6. Heat a pan, add the sesame oil (or vegetable oil) and fry the pork in it. When the colour of the pork changes, add the chinese cabbage, pak choi and mushrooms and fry them as well.
7. Pour 200 ml of water, the sake and the Kikkoman Spicy Chili Sauce for Kimchi and continue cooking.
8. Add the tofu and heat over medium heat. Add the soy milk and Gochujang (or miso) but do not bring to a boil.
9. Cut the spring onion into rings, wash, add and serve.
Used products in this recipe
Ingredients for 2 portion(s)
- 70 g thinly sliced pork belly (or minute steaks)
- 60 g Chinese cabbage (approx. 3 leaves)
- 1 pak choi
- 100 g mushrooms (e.g. shimeji/shiitake or mushrooms)
- ½ piece of tofu
- 1 tsp. sesame oil (Kikkoman Toasted Sesame Oil) or vegetable oil
- 200 ml water
- 100 ml Japanese sake (or 100 ml water if sake is not available)
- 2 tbsp Kikkoman Spicy Chili Sauce for Kimchi
- 200 ml soy milk (without sugar)
- 2 tsp Gochujang (Red Chilli Paste) (or 2 tbsp Miso Paste)
- 1 spring onion
* Serve with udon or ramen noodles according to taste