Korean cuisine

Easy

Pork and Kimchi Stew with Rolled Eggs

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This Korean Pork and Kimchi Stew with Rolled Eggs is a spicy and tasty stew that is great for a family dinner. You won’t be able to put your utensil down, enjoying this generous amount of pork and kimchi. Make your dinner table delightful with this steady seller stew.

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Recipe

PRE TIME: 10 min

COOKING TIME: 25 min

TOTAL TIME: 35 min

3 SERVING

Ingredients:

For the stew:
10.5 Oz. Pork
1/4 Kimchi
1/2 Tofu
1/2 Green onion
3 Cups Seafood broth
1 Tbsp Red pepper powder
1/2 Cup Kimchi liquid
2 Tbsp Cooking wine
1 Tsp Minced garlic
1/4 Tsp Salt
Ginger powder
Pepper
For the rolled egg:
5 Large Eggs
1/4 Large Carrot
3 Small Green onion (or 1/6 Green onion)
Cooking oil
1 Tbsp Cooking wine
1/4 Tsp Salt
Pepper

Directions:

Cut the pork into bite-sized pieces and marinate for about 15 minutes.

Also, cut kimchi and tofu into bite-sized pieces, and spring onion sideways.

Drizzle some oil in a pot and stir-fry pork for about 2 minutes. Once the surface is slightly cooked, add kimchi and cook for about 3~4 more minutes. Add the ingredients for broth and simmer for 15 minutes.

Add tofu and spring onion. Let the stew simmer for about 2 more minutes and remove from heat.

Add salt to your taste and serve with rice.

Rolled Egg: Chop the carrot and small green onion. Beat eggs and veggies in a bowl and whisk them enough to make an egg mixture. Add cooking oil on medium heat. Pour a scoop of egg mixture into the pan. Cook it until half did and roll the egg toward the bottom side. Pour one more scoop of egg mixture into the space and roll them 3~4 more times. Cut into bite-sized pieces. (When the rolled egg becomes thick enough, wrap it over with a bamboo rolling mat and shape it round.) Place the rolled egg on a plate and enjoy it.