Try spicy Kimchi stew with side dishes.
This spicy stew is made with Chinese cabbage Kimchi that is most common one and well fermented which is different from freshly made and has the sour and strong taste.
Its ingredients are Kimchi, pork, onion, green onion, diced tofu, spicy green pepper, and mushrooms.
It is one of the common stew at home and restaurants in Korea. The pork inside of stew must have some fat, so it will provide better taste and make Kimchi softer after stir-frying pork in the pot first and then boiled. The earthen(baked clay) pot for this stew is the traditional pot to keep your meal warm, and it is VERY hot when the stew is served. I hope you need to be careful around it and sometimes stew can be splashed out from it.
Kimchi is a traditional fermented Korean food that has a long history.
It was not spicy until red chili pepper was introduced in the 12th century.
There are various Kimchi in Korea by region and spice as well as main ingredients such as Chinese cabbage, radish, green onion, etc. I believe it is countless. It spelled Kimchee or Gimchi as well.
If you order this Kimchi stew at a restaurant, it always comes with steamed rice and some side dishes as well. This time I got seasoned bean sprouts, picked radish, marinated BBQ pork, white Kimchi that doesn't spicy at all(more likely vinegared cabbage), mustard leaf Kimchi that is spicy, seasoned seaweeds.
6,500 Korean Won
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