Recipe: Kim Chi Stew

Korean cuisine doesn’t really get it’s due as one of the most approachable and flavourful of all asian cuisine. Here is a great way to warm up after a cold fall day. It’s hearty and spicy but also comforting. Looking back a few months I did an entire piece on Kim Chi which kind of explains it’s production and different regional tweaks. For this recipe we will be using bottled Kim Chi which I am sure would get my ass kicked by a Tae Kwon Do  champion but this is how it has to be since I don’t expect people to ferment their own cabbage and chilies. This recipe is a take on a classic Korean dish called Kimchichigae but I give it a few of my own touches.

Ingredients:

200 g Smoked Bacon (cut into very small pieces)

1 lb Short Ribs (deboned)

Short Rib Bones

Seasame Seed Oil

3 cups beef stock

2 Cups Kim Chi(Choose your brand)

1 onion(diced)

3 cloves Garlic(Rough chopped)

1 tbs Srirarcha Chili Sauce

1 tbs crushed red chili

1 tbs fish sauce

1 large Daikon*(cubed)

Directions:

In an oiled dutch oven on medium heat add onions and sweat until translucent. Pre heat your oven to 325. Then add bacon and render the fat off the bacon and add the garlic again cooking down the garlic. Take your short rib meat and cover it in the Sriracha sauce and crushed red chili flakes. Turn up heat in the dutch oven to medium/high and sear the rib meat. Add your rib bones and continue to stir. Then add your Daikon to the dutch oven and keep stirring. If you need to deglaze just used a little bit of the beef stock just to make sure nothing burns. Then add your fish sauce and Kim Chi and reduce by half while you continue to stir the contents. The contents of the dutch oven should be a deep red with brownish hues to it. After about 15 minutes of stirring the mixture and reducing. Add your beef stock bring to a boil and remove from heat. Cover the dutch oven and place in the preheated oven. Let the contents cook for about 2.5 hours, remove from oven, fish out the rib bones and serve.

The stew should be thinner than most stews you are used to because of the acidity of the Kim Chi and chili sauce. The daikon should be very tender and exploding with flavour and the meat should melt in your mouth. Step out of the box this fall and try a Korean take on comfort food.

*Asian Radish