Summary

Ingredients

• 900 g kimchi
• 300 g rice
• 300 g pork (neck or belly)
• 2 tablespoon sesame oil, toasted
• water

Optional:

• potato (s)
• tofu

Also:

• Seaweed leaves, roasted and seasoned, not the Japanese, dried seaweed leaves for sushi!

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Instructions

1. First prepare the rice. While the rice is cooking, we take care of the stew.
2. First cut the meat and kimchi into bite-sized pieces. Then fry the meat in oil, add the kimchi and fry together for a few minutes. Meat and kimchi are allowed to burn slightly on the bottom of the pot / pan (do not burn = black!). That adds flavor. Then add water until the meat and kimchi are completely covered and simmer for 30 minutes. Finally add the sesame oil.
3. Optional: fry the tofu and / or potato pieces and then cook them with them.
4. If you like to enjoy your stew with a lot of liquid, you should keep the pot closed while simmering and add more water if necessary.
5. Serve the stew with rice and roasted seaweed leaves.
6. PS: Old kimchi, i.e. stored / fermented for a long time, is best for stew.