Kimchi Stew

16 oz (or so) Kimchi cut into 1" squares plus juice
3 cloves garlic
1/2 sliced onion
1 1/2 t chopped ginger
8 oz ground pork or thin sliced pork shoulder blade steak
1 T sesame oil
1 T chili paste (Kochujang)
1 t red chili powder (Kochukaru)
3 c water, chicken or pork stock
4 shitake mushrooms, sliced (optional)
1 package (12 - oz) soft or medium tofu
1 lb fresh sliced rice cake or fresh rice noodles or bean thread noodles
chopped green onion for garnish
salt to taste

In a 3 quart pot, Saute pork, chilih paste, garlic, ginger, and onion in oil until onion is soft and pork is no longer pink, about 10 min. Add kimchi and cook for another 2 minutes.

Add kimchi juice and stock or water, bring to a boil. Add mushrooms, tofu and fresh rice noodles or cakes. Lower the heat and simmer for 1 or 2 minutes unitl the tofu is heated through. Correct seasoning.

Serve with chopped green onion. Serves 4 to 6.

Notes:

The rice noodles come in a block of ribbon cut noodles. In order to separate them you have to soak them in very warm water for 5 - 10 minutes and then break them apart with your hands. I find that a gentle squeeze works great.

What to do with the leftover tofu and noodles? Try this recipe: Spicy Noodle Soup

Seasonal Notes:

January: I love nothing better than to seek out local ingredients and use them in my recipes. On a recent trip to Uwajimaya in Bellevue I found fresh rice noodles made in Seattle and tofu made in Tacoma. Uwajimaya makes their own kimchi from napa cabbage. The first time we had Kimchi Stew was a rainy night in Kapaa, Kauai and we had just arrived. We ran through the rain from our apartment to a local Korean joint a couple blocks away. Even in steamy Hawaii this spicy stew warmed us up and felt like comfort food. I have played with a number of different recipes for this stew to come up with my own version that takes advantage of the great local ingredients I found at Uwajimaya.