Pork kimchi stew

By Jason Skrobar
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  • 1 tablespoon vegetable oil
  • 1 tablespoon chilli powder
  • 2 tablespoons gochujang
  • 2 tablespoons miso
  • 2 cups kimchi
  • 1/2 cup kimchi juice
  • 6 cups chicken stock
  • 225 grams pork butt
  • 1/2 zucchini, sliced
  • 1 package firm tofu, cut into 2.5 centimeter cubes
  • 2 green onions, thinly sliced


  1. Add vegetable oil, chilli powder, gochujang and miso to a large pot over medium heat. Stir to combine and cook for about two minutes.
  2. Add chopped kimchi, kimchi juice and stock. Cover and cook for five minutes.
  3. Remove lid and add pork butt. Cover again, and cook for an additional 15 minutes. Uncover and remove pork butt. Slice pork into thin strips and return to the pot.
  4. Add zucchini and tofu and let simmer for about five minutes.
  5. Serve over rice and garnished with green onions.

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