Napa Kimchi Stew with Pork Shoulder and Scallions over Short-Grain Rice

Browned pork shoulder simmers with sharp napa kimchi, gochujang, and scallions into a deep stew over short-grain rice. It recalls Jars Sealed Before the Frost, when late Joseon villages raced to pack kimjang jars before the frost.

Serves 4

Estimate for one serving

• 540 cal
• 12g protein
• 30g carbs
• 8g fat
• 3g fiber

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Ingredients

• 3 cups with juice napa cabbage kimchi
• 1 lb boneless pork shoulder
• 2 cups uncooked short-grain rice
• 5 cloves garlic
• 2 tbsp grated ginger
• 6 scallion
• 2 tbsp gochujang
• 2 tbsp fish sauce
• 1 tbsp sesame oil
• 2 tsp toasted sesame seeds
• 3 cups water
• 1 tbsp neutral oil

Instructions

1. 1Cut pork shoulder into 1-inch cubes. Heat neutral oil in a heavy pot over medium-high and brown pork on all sides, about 6 minutes.
2. 2Add minced garlic, grated ginger, and chopped scallion whites. Cook 1 minute until aromatic, then stir in gochujang.
3. 3Add napa kimchi with its juice, fish sauce, and water. Bring to a boil then reduce to a gentle simmer for 25 minutes until pork is tender.
4. 4Cook short-grain rice according to package directions. Stir sesame oil into the finished stew.
5. 5Serve stew in bowls over hot rice, finishing with scallion greens and toasted sesame seeds.