Kimchi Stew

Granny Choe says, “Here’s a tasty analogy for you: life’s lemons are to lemonade as overripe kimchi is to _________? *Hint: The answer is the title of this page.”

Ingredients:

• 16 oz thinly sliced pork belly (can substitute uncooked bacon)
• 2 tbsp kochujang (Korean chili paste)
• 3 cups water
• 1 cup kimchi
• 1 tsp soy sauce
• 1 tbsp kochukaru (Korean pepper powder)
• 2 tbsp minced garlic
• 2 green onions (chopped)
• 2 kochu (hot green chili pepper), chopped
• ½ pack of tofu, cut into cubes
• Salt and black pepper

Directions:

1) Heat a medium-sized pot on the stove, then add pork. Sauté for about one minute.
2) Add kochujang and continue cooking until pork turns white.
3) Add water and kimchi. Bring to a boil.
4) Reduce to a simmer. Add soy sauce, kochukaru and garlic.
5) Simmer for 20-30 minutes, then turn off heat.
6) Add chilies, green onions and tofu.
7) Season to taste with salt and pepper. Serve with rice.