Ingredients
The following ingredients have 2 Servings
- 1/2 lb (230 g) ground pork
- 1/2 teaspoon ginger (, minced)
- 1 tablespoon soy sauce
- 2 teaspoons Shaoxing wine ((or dry sherry))
- 3 to 4 tablespoons bread crumbs
- 1 egg
- 1 tablespoon vegetable oil
- 2 cups (14 oz / 400 g) kimchi
- 2 cloves garlic (, chopped)
- 2 teaspoons chopped ginger
- 4 green onions (, chopped)
- 1 tablespoon gochujang (Korean spicy chili paste)
- 4 cups chicken stock
- 1 pack (14 oz / 400 g) firm tofu
- 2 cups mushrooms of your choice (, sliced)
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 to 6 cups kale (, chopped)
- egg yolk, green onion, and/or toasted sesame seeds for garnish ((Optional))
Instruction
- Combine ground pork, ginger, Shaoxing wine, and soy sauce in a small bowl. Mix well and set aside at room temperature to marinate for 10 minutes. Add the breadcrumbs and egg. Fold until it forms a quite soft paste. Add a bit more breadcrumbs if the paste is too runny. Do not over-mix.
- Heat oil in a 3-quart pot over medium heat until hot. Add the garlic, ginger, and green onion. Stir a few times to release the fragrance.
- Add kimchi. Cook and stir for 2 minutes or until tender
- Add the Gochujang. Cook and stir for 1 minute, when the ingredients are evenly coated.
- Add the chicken stock, tofu, sugar, and salt. Cook over medium high heat until bringing to a boil. Turn to medium low heat and simmer for 5 minutes.
- Add the mushrooms and kale. Cook for 5 minutes.
- Use a medium-sized spoon or small cookie scoop to scoop the ground pork, shape it into a ball, and add it into the soup. Continue making the rest of the meatballs one at a time, in the same manner. Cover and simmer for about 5 minutes, or until the meatballs are cooked through but still very soft. You can take out a meatball and cut it to check whether it’s cooked. Remove the pot from the stove.
- Pour the stew into serving bowls and garnish with egg yolk, green onion, and sesame seeds, if using. Serve hot with steamed rice.
