Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2teaspoons vegetable oil
- 4 cloves garlic, peeled and minced
- 4 leeks, finely sliced, separate the white from the green part
- 150grams pork belly, cut into small cubes
- 300grams napa cabbage kimchi, finely chopped, include juice
- 1L fish stock
- 2 soft tofu
- 1teaspoons sugaringredient tip
- 3tablespoons Korean hot chilli pepper flakes
- 2 eggs
Description
This Korean stew made with custardy soft tofu has all the characteristics of a great stew: hot, spicy, filling and comforting.
Method
Step 1 of 3
In a heavy bottomed pot under medium heat, add the oil and the garlic. Stir fry until fragrant. Mix in the white part of the leeks and let it sweat for about a minute. Add the pork belly and let it cook until it is no longer pink for about 3 minutes.
Step 2 of 3
Tip in the kimchi and stir for about a minute. Tip in the fish stock. Mix, cover and cook for about 7 minutes.
Step 3 of 3
Cut the soft tofu in half and squeeze into the soup. Gently break the tofu and let it boil. Add the sugar and chilli pepper flakes and mix it in. Drop the eggs and allow it simmer for another minute. Top with sliced green leeks.
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