200°C · 15-30 minAllergens
Sesamzaad
Soja
VisKimchi Stew
Kimchi is the national dish of Korea. This tangy fermented vegetable mix gives a unique flavour to this stew. I let the vegetables ferment for a few days and use them as a base for this dish. Additionally, I make a broth with dried anchovies and kombu, a type of seaweed commonly used in Asia. This, combined with the roasted pork belly, imparts a robust flavour to the dish. The pickled radish ensures that every bite you take feels like the first. I serve this with sticky rice garnished with spring onions and toasted sesame seeds.
Pork neck (better life 2 stars), pork belly (better life 2 stars), dried anchovies, tofu, Chinese cabbage, radish, leek, garlic, kombu (Japanese dried seaweed), spring onion, fresh turmeric, ginger and bay leaf, chilli flakes, gochugaru (Korean chilli flakes), sesame oil, sesame seeds, sticky rice, gluten-free soy sauce, gochujang (red chilli paste, contains gluten), fish sauce, dark brown sugar, sugar, rice vinegar, pepper and salt.
Allergens: sesamzaad, soja, vis.
Microwave
Heat the kimchi stew and rice loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the radish pickle (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the kimchi stew and rice covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the radish pickle (cold). Disposable containers cannot go in the oven, transfer to an oven dish.