Maes Kimchi Stew

My sister made this for husband’s parents visiting from Korea. They loved it!

Step: 1

Heat sesame oil in a large saucepan over medium-high heat. Add pork and cook until no longer pink in the center, 5 to 7 minutes. Stir garlic into pork mixture and cook until fragrant, about 1 minute.

Step: 2

Stir dashi stock and kimchi into the pork mixture; bring to a boil. Stir in gochujang and gochugaru; simmer until stew is thickened slightly, about 20 minutes.

Step: 3

Stir tofu, zucchini, onion, and green chile peppers into the stew; cook until tender, about 5 minutes. Remove from heat and garnish with green onion.

Per Serving: 206 calories; protein 15g; carbohydrates 10.3g; fat 12.4g; cholesterol 21.5mg; sodium 1205.3mg.

The word “stew” can process to both a food and a cooking method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a flavorful water based . It’s same as to braising, but it does have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being processing menu all of it , and the water based material completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew does have warming featured food , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.