Kimchi Stew with Tofu and Meatballs

Step 1

Combine ground pork, ginger, Shaoxing wine, and soy sauce in a small bowl. Mix well and set aside at room temperature to marinate for 10 minutes. Add the breadcrumbs and egg. Fold until it forms a quite soft paste. Add a bit more breadcrumbs if the paste is too runny. Do not over-mix.

Step 2

Heat oil in a 3-quart pot over medium heat until hot. Add the garlic, ginger, and green onion. Stir a few times to release the fragrance.

Step 3

Add kimchi. Cook and stir for 2 minutes or until tender

Step 4

Add the Gochujang. Cook and stir for 1 minute, when the ingredients are evenly coated.

Step 5

Add the chicken stock, tofu, sugar, and salt. Cook over medium high heat until bringing to a boil. Turn to medium low heat and simmer for 5 minutes.

Step 6

Add the mushrooms and kale. Cook for 5 minutes.

Step 7

Use a medium-sized spoon or small cookie scoop to scoop the ground pork, shape it into a ball, and add it into the soup. Continue making the rest of the meatballs one at a time, in the same manner. Cover and simmer for about 5 minutes, or until the meatballs are cooked through but still very soft. You can take out a meatball and cut it to check whether it’s cooked. Remove the pot from the stove.

Step 8

Pour the stew into serving bowls and garnish with egg yolk, green onion, and sesame seeds, if using. Serve hot with steamed rice.