This small batch kimchi is made in Newcastle by Cat, who used to live in Seoul and learned to make her own kimchi there. You can find it in various local independent shops and at www.catchiskimchi.com. A Korean pickle of salted, fermented vegetables, over time kimchi develops complex umami notes and sour, tangy flavours – and it’s great with cheese, eggs, oily fish and fatty meats.
Catchis Kimchi – Kimchi Jjigae (Korean-inspired clay pot soup)
Author: Chris Coulter
Ingredients
- 300g pork belly, rind removed and sliced like thick bacon (sub with mushrooms or robust cabbage/kale and use Cat’s vegan kimchi for a vegan dish)
- 3tbsp mirin
- 1tsp ground black pepper
- 2tbsp sesame oil
- ½ a medium white onion, sliced
- 1tbsp garlic and ginger purée
- 1tbsp gochugaru
- 2tsp gochugang
- 2tsp caster sugar
- 4 anchovy fillets (optional)
- 1tbsp light soy sauce
- 100g shiitake mushrooms, sliced (or portobello/chestnut)
- 100g spring onions, finely sliced, white and green parts separated
- 350g Catchis Kimchi (traditionally this is made with aged kimchi)
- Approx. 400ml water
- 200g enoki mushrooms, trimmed and split into bite-sized chunks
- 200g firm tofu, cut into cubes
- 1tbsp sesame seeds, toasted
- Sticky rice, to serve
Method
- Marinade the pork in the mirin and black pepper for approx. 15 mins.
- Add the oil to a heavy-based pan (with a lid) or a claypot over a medium heat.
- Add the sliced white onion and cook until soft.
- Add the garlic and ginger purée, gochugaru, gochugang, caster sugar, anchovy fillets (if using) and soy sauce – and stir to bring everything together.
- Add the pork and mirin marinade, and stir.
- Add the shiitake and white sections from the spring onions.
- Add the kimchi and stir.
- Add the water (enough just to cover everything), bring the pan to a simmer, pop on the lid and cook for 30 mins.
- Check the pork – it should be soft and starting to melt. Once it’s at this stage, add the enoki and gently push them under the surface.
- Put the lid back on and simmer for a couple of minutes.
- Arrange the tofu around the edge of the pot, then put the lid back on and simmer for a couple of minutes.
- Garnish with the rest of the spring onions and the sesame seeds, then place the pan/pot in the middle of the table.
- Serve bowls of sticky rice and let everyone ladle stew on top before digging in.
Chris Coulter is the man behind Belly Of The Beast – creator of innovative, award-winning condiments which he puts to use in fresh-baked sandwiches available direct from his kitchen in Byker and at Sorcerer Coffee in Newcastle. Follow Chris @bellyofthebeastco
