Thanks to everyone who participated last night--happy to see such a great crowd, particularly on such a warm evening. The soups were wonderful--as evidenced by the fact that every last drop was drained from the pots. If everyone could post or send me their recipes, properly attributed if not original, I will collect them and send to Martha B. for the website.
A few folks have asked so here is the Kimchi Stew recipe I compiled from 4-5 recipes I found on line:
I'm sure it is far from authentic and probably will curl the toes of anyone who grew up making/eating this at home but it did taste pretty darn good
Pork Kimchi Stew: serves about 6 (IMPORTANT CAVEAT: the original recipe I put together was for 2-3 gallons of soup--I've cut it down as best I could but i have not prepared this version so I make no promises...)
• 6 cups chopped sour kimchi or aged kimchi, including the juice if not too salty. The key is to buy the BEST sour kimchi you can find. The sour kimchi I bought at New Chicago Kimchi Co. yesterday was perfect. If the Kimchi is too “new”, I don't think you'll get the right flavor without doctoring it…
• 2 lbs pork belly sliced into ½ in. thick pieces
• 2 cups sliced Shitake mushrooms
• 10 cloves garlic (minced)
• 1/3 cup of tiny dried anchovies (I think you could substitute good fish sauce—I’d start with a Tbsp and go from there.)
• 3 T sesame oil
• 5 T vegetable oil (I actually used grapeseed oil since that's what I had handy)
• 2 qts chicken stock—may need more, depending on the amount of juice you use from the kimchi
• 4-6 tsp red chili powder—depending on level of spice desired—may leave out if you don’t want it spicy—can add more too!
• 2 cups green onions, chopped
• 4 tsp gojujang (optional—won’t need if the kimchi’s right)
• Juice of one lemon and/or 1/8 cup of ginger juice (won’t need if the kimchi’s right)
• 1 pkg med-firm tofu
1. Heat vegetable oil in a pot and saute the onions and garlic.
2. Once cooked through, add the pork and cook until fat is rendered.
3. Add mushrooms and continue cooking for a couple of minutes.
4. Add the kimchi and sauté for another 7 – 8 min.
5. Add stock, dried anchovies (or fish sauce), chili powder, sesame oil and remaining cup of onions. Bring to a boil. Lower heat and simmer for 30 min. Halfway through the simmer (15 min), taste the soup. If you think it could use some additional seasoning, add more red chili powder and/or gojujang. If not tangy enough, add lemon and/or ginger juice.
Serve with white rice.