I recently visited a site I love, to get ideas from, and I strongly recommend if you are looking for a Korean dish to make to impress, go visit http://mykoreankitchen.com and bookmark it, you will not regret it. I promise the Author; Sue is that best !
My variation and the ideas were taken from her Slow Cooker Kimchi with Beef recipe, my variation on her recipe because of the cooking styles (Me having a French continental background).
For this Recipe I use Pork Shoulder because of the marbling the meat has in it, I use a crock pot because I prefer to brown my meats to bring out the flavor of the gristle and caramelized flavors of the browned meat juices coating the crock pot. its is strictly a matter of preference in taste.
The final result will be more a western style stew, with little juice left, if you prefer a sauce to dip bread in , simply raise the water level higher in the crock pot ( another cup or two, until Kimchi is half soaked in water, depending on the size of your crock pot and the residual sauce will result.) its a personal taste I prefer less sauce than not in my stews, this one ad it just enough to be on all items that were cooked, not enough to dip bread in.
Crock Pot Aged Kimchi Stew with Pork
Recipe Type: Stew, Cuisine: Korean Style,
Prep Time: 20 Min, Cook Time: 2.5 Hours at 375'F (190'c).
Original author of recipe Sue from My Korean Kitchen
- 2.5 Pounds of Pork shoulder
- 4 cups of Aged Kimchi
- 2 cups of water
- 1 tablespoon Puree Garlic
- 1/2 tablespoon of ground black pepper powder
- 2 tablespoon of rice wine
- 1 tablespoon sesame oil
- 1 tablespoon sodium reduced soy sauce
- 1 1/2 tablespoon of red pepper paste (Gochujang)
- 1 tablespoon of soybean oil (you can use a substitute for this one)
- 2 king oyster mushrooms
Set oven to 375'f
Mix in a bowl: water, garlic, black pepper, rice wine, sesame oil, soy sauce, red pepper paste and set aside, I use hot tap water, but cold is fine.
Wash and slice thick, the king oyster mushrooms
Pour in sauce mix over meat and bring to a boil.
Put the Ages Kimchi over the top.
Spread the sliced mushroom over the top
Cover and cook for 5 Min's to build up steam inside the crock pot.
Cook for 2 and a Half Hours in the oven.
Stir and serve.
Hope you enjoy it as much as my family did.