Pork and kimchi stew
- Temps Total 1h 30min
- 15min
Préparation - 45min
Cuisson - 30min
Repos
Ingrédients
6 persons
750 g Pork loin, cut into 30 g pieces
10 cl Mirin
Salt, pepper
9 cl Neutral oil
3 Onion, chopped
900 g Bagged kimchi
45 cl Juice from the kimchi bag
6 clove Chopped garlic
3 tsp Gochugaru (Korean chilli paste)
9 cl Salted soy sauce
6 cl Neutral oil
600 g Firm diced tofu
90 g Enoki mushrooms
3 tbsp Sesame oil
3 tbsp Chopped spring onion
3 tbsp Chopped fresh coriander
Accessoires
Préparation
Etape 1 /8
Mix the pieces of pork loin with half of the mirin in a bowl. Season with salt and pepper. Place in the fridge for 30 minutes.
Etape 2 /8
Pour the oil into the mixer bowl with the blender attached. Lock the lid with the cap and press start.
Etape 3 /8
Add the pieces of pork. Lock the lid with the cap and press start.
Etape 4 /8
Drain and dice the kimchi into 3 cm cubes, reserving the juice. If you don't have enough juice from the kimchi container, top up with water.
Etape 5 /8
Add the onion, kimchi, garlic, remaining mirin, chilli paste, salted soy sauce and kimchi juice to the mixer bowl. Lock the lid with the cap and press start.
Etape 6 /8
Pour the oil into a frying pan, heat over high heat and brown the diced tofu.
Etape 7 /8
Cut the stems off of the mushrooms. Add the mushrooms and sesame oil to mixer bowl, lock the lid with the cap and press "Start".
Etape 8 /8
Ladle the stew into bowls or soup plates, and garnish with the diced tofu, sliced spring onion and chopped coriander. Serve with rice.