Saturday, August 30, 2014
Inquirer Daily News

Kim Chili

Makes 6-8 servings

11/2 pounds pork shoulder,

   fat trimmed, meat cut

   into 1-inch cubes

Salt

Freshly ground black pepper

2 tablespoons canola oil

4 cups chopped yellow

   onions (from 2 to 3

large onions)

6 cups water

2 cups medium-spiced

cab   bage kimchi, such as

Sunja's brand, plus 1

cup chopped kimchi, for

garnish

1/2 cup gojuchang, such as

   Haioreum brand

1/4 cup coarse gochugaru,

   such as Wang brand

3/4 cup galbi sauce, such

as Yissine brand

3 tablespoons peeled,

grated ginger root

6 cloves garlic, sliced

6 ounces canned tomato

   paste

Two 15-ounce cans no-salt-

added kidney beans,

drained and rinsed

3 whole scallions, chopped 8 tablespoons Salvadoran

   crema or sour cream

   (optional)

1. Use paper towels to pat the pork cubes dry. Season the pork generously with salt and pepper.

2. Heat the oil in a heavy-bottomed Dutch oven over medium-high heat. When the oil shimmers, add the meat in an even layer and let it cook undisturbed for 6 to 8 minutes or until it is well browned. Stir in the onions, then cook without stirring for 8 to 10 minutes, until all of the released liquid evaporates and the onions have browned slightly. Stir in the water, 2 cups of kimchi, the gojuchang, gochugaru, galbi, ginger, garlic, and tomato paste.

3. Bring the liquid to a boil, then reduce the heat to medium and cook uncovered for 90 minutes, stirring occasionally. Add the kidney beans and cook for 30 minutes, stirring occasionally, until the pork is very tender and the sauce is thick.

4. Serve over steamed rice, garnished with chopped scallions and the remaining cup of kimchi, plus crema or sour cream, if desired.

Notes: Kimchi, a traditional Korean dish made with fermented vegetables (often cabbage, radishes, scallions) and piquant red chiles, accounts for the name of this version of chili. Several other ingredients reinforce the Korean profile of this dish. They include: gojuchang, a spicy red chili paste made with glutinous rice and fermented soybeans; gochugaru, dried red chile peppers ground into coarse flakes or fine powder; and galbi marinade, made with soy sauce, onion, garlic, sesame oil, sugar, and Asian pear, the last of which acts as a meat tenderizer. All are available at Asian markets. Chopped kimchi and scallions are the garnishes; a spoonful of Salvadoran crema or sour cream would add richness. The chili improves if it's made a couple of days in advance so the flavors can meld. It can be sealed in an airtight container and frozen for up to 3 months.

- From David Hagedorn

Per serving (based on 8): 420 calories, 27 grams protein, 58 grams carbohydrates, 20 grams sugar, 11 grams fat, 55 milligrams cholesterol, 1,390 milligrams sodium, 12 grams dietary fiber
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