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Kimchi gently simmers with tender pork and plump slabs of tofu in this hearty, flavor-packed stew. Serve with steamed white rice for a warm and comforting supper.
What You Get
Boneless pork chop (see note below)
Cooked white rice
What You'll Need
Makes 3 servings
15 minutes active time
35 minutes total time
Chop the scallions, reserving the dark green parts. Drain the tofu, cut in half lengthwise, then cut crosswise into ½-inch-thick slabs. Slice the pork chop across the grain.
In a large pot or Dutch oven over medium heat, warm 2 tablespoons vegetable oil. Add the chopped white scallions and cook, stirring occasionally, until starting to soften, about 2 minutes. Add the pork and the kimchi spice. Sauté until the pork is firm and no longer pink, 2 minutes.
Add the kimchi and its brine, along with 1½ cups chicken broth. Bring to a boil, then lower the heat to a simmer. Cover and cook to let the flavors meld, 10 minutes.
Add the tofu slabs to the stew, spooning some of the liquid over the top. Cover and simmer for 5 minutes more. Season to taste with soy sauce.
Meanwhile, reheat the rice in the microwave until steamed through and warm, 2 minutes.
Divide the rice into bowls. Spoon the stew over the rice or serve alongside in separate bowls. Sprinkle with the scallion greens and serve warm.
Note: The pork may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.