Ingredients: Yield – 1 gallon

Kim Chee Stew:

  • Pork butt (slice ¼” x 1½”)2½ #
  • Saltto taste
  • Vegetable oil¼ c
  • Chicken broth6 c (one 49-oz can)
  • Chicken base (optional)1½ tsp
  • Hondashi1 Tbl
  • Kochujang paste½ c
  • Kim chee (slice ½”)2½ #
  • Tofu, firm (medium dice)1 – 20 oz container

 

Lemongrass Kim Chee Stew:

  • Kim chee stew3 c
  • Lemongrass Sauce & Marinade¼ c

Procedure:

  • Season pork butt with salt and set aside
  • Heat oil in a pot until lightly smoking and add pork
  • Stir and lightly brown pork
  • Add chicken broth to kochujang, stir to combine
  • Simmer 10 to 12 minutes or until pork is tender
  • Add kimchee and tofu and bring to a quick boil; remove from heat
  • Pour 3 c of kim chee stew and ¼ c of Lemongrass Sauce & Marinade in a small pot; bring to a quick simmer
  • Remove from heat and serve