Kimchi Stew with Mochi and Egg Recipe

Kimchi Stew with Mochi and Egg Recipe

While Mike was editing these photos (I took them waaaaaaaaaay back), he asked me: Is this recipe just take kimchi stew out of the fridge and heat it up? I laughed and said, YES! Okay, it’s not as easy as just taking a container out of the fridge, but making kimchi stew is one of my favorite things to do because it is, actually, incredibly easy, especially if you happen to have a bunch of leftover protein on hand. Essentially all it is, is: caramelized onions, a protein, kimchi, dashi, mirin, and some gochujang for spice.

You can fancy it up if you like, as I did here with a soft onsen egg and some crispy mochi bits, but it tastes just as good with a bowl of plain white rice. The funny thing is that I didn’t used to like kimchi at all, but then I cooked through the Momofuku cookbook and discovered that I love kimchi, particularly when it’s been cooked to mellow out all of the flavors. Make a big batch, store it in the fridge, and nom on it when you’re hungry. I love having ready made things in the fridge – it’s the best kind of instant food out there!

Happy kimchi stewing!
xoxo steph

You can make this stew with any type of protein, but I’m partial to using pulled pork, especially if I have a bunch of it leftover in the fridge. Feel free to use leftover chicken as well, if that’s what you have on hand. This makes a lot of stew, which I love, but feel free scale it.

In a large heavy bottomed pot or dutch oven, heat up the oil over medium heat. Add the onions and cook, until brown and caramelized, stirring often, about 10 minutes. Stir in the kimchi and pulled pork. Add the dashi, mirin and gochujang and bring to a gentle simmer. Turn the heat down to low and let simmer for 1 hour. Taste and season with salt and freshly ground pepper.

Make the crispy mochi: in a deep pot, heat up an inch of oil over medium heat. When it reaches 350°F, gently drop in the mochi pieces, being sure not to crowd the pan. Deep fry, moving every so often until lightly crispy and puffy. Remove and drain on paper towels or a wire rack. The mochi will puff up and deflate while cooking.

To serve, scoop kimchi stew into a bowl and top with the crispy mochi, a slow poached egg, sliced green onions, and seaweed. Serve with rice on the side and enjoy!

Comments

Sunday Brunch with BAE: Bacon Avocado Egg Sandwich

Sunday Brunch with BAE: Bacon Avocado Egg Sandwich I’m a huge fan of breakfast sandwiches, not that I actually eat them at breakfast. I actually fail at adulting because I don’t do breakfast, except for coffee and sometimes medium-soft boiled eggs. Usually, Mike and I will have something around 10 or 11, or even just start our day with lunch. It’s not that we wake up really late – on the contrary, Mike gets up insanely early (around 6) and I wake up between 7 and 8. I’m not quite sure when I started not eating breakfast on the regular because I have really vivid memories of eating cereal as a kid. It was always Corn Pops or Cocoa Pebbles. As a teen I’d make myself a slice of dry white toast to eat while walking to school. Somehow breakfast eating fell along the wayside. But, I’m pretty sure I can get into eating breakfast on the regular, especially if these breakfast sandwiches were on the menu. I mean, you really can’t go wrong with bacon, egg, and avo...

Molten Chocolate Lava Cake Recipe

Molten Chocolate Lava Cake Recipe Is there anything better than molten chocolate lava cake? It has the reputation of being basic, but if basic tastes like rich chocolate cake with a liquid, melty center, well, call me basic! I don’t really know why people hate on lava cake so much. Yeah, it’s a little over played, but I love desserts that combine hot and cold and a warm from the oven lava cake with creamy cold ice cream is my idea of awesome. I made these for our friends at Collectively to celebrate their birthday and new site. Mike and I collaborate with the Collectively girls from time to time and they are super fun to work with. This was my first time making lava cake and I was pleasantly surprised at how easily it came together. I used a best of Bon Appetit recipe . Most lava cakes get the lava by under baking, but I chose this recipe because the lava is actually melty ganache. You make a ganache, chill it, then pop it into the midd...

Dynamite California Roll Ehomaki Recipe

Dynamite California Roll Ehomaki Recipe A couple of years ago –while Mike and I were living in Tokyo– around the end of January, we started noticing an influx of giant sushi rolls being advertised. It seemed like everywhere we went there were photo ads for uncut sushi rolls. Soon after the ads, we started seeing the actual rolls in convenience stores and the basement food halls. Curious, we tried to look up what they were. It took us a while because googling “giant sushi roll” doesn’t exactly tell you much about why there are giant sushi rolls. You do get some pretty interesting pictures, however. I don’t remember how we finally figured it out, but eventually we learned that the sushi rolls were ehomaki, or lucky direction sushi rolls. They were being rolled out (heehee, couldn’t resist) for Setsubun, the day before the beginning of Spring in Japan. It’s considered lucky to eat ehomaki on February 3rd, while facing a predetermined lucky direction that change...

Food and drink

Search This Blog