Fermented foods are some of the most powerful ingredients for your health, packed with anti-oxidant, anti-inflammatory and probiotic benefits that boost your microbiome and your brain. Beyond that, though, they just taste really good!
If you’re looking to get more fermented food in your diet, kimchi is an absolute win, and this recipe for kimchi stew from chef Samuel Kim of Baekjeong KBBQ is a great way to add the Korean national dish to your rotation, turning it into a full meal.
Baekjeong KBBQ boasts locations across the country, from Los Angeles and Washington state to New York City. The wide array of meats is of course a main attraction, but so is this delicious and nutritious staple of Korean cooking.
“Kimchi stew is a product of the resourcefulness of Korean cooking,” chef Kim says. “While kimchi is a fermented cabbage side dish enjoyed at every dining table in Korea, kimchi over time continues to age and become increasingly pungent in its lacto fermentation. Once kimchi has aged considerably, it is no longer enjoyable to eat as banchan at the table. Not wanting to throw away precious food, Korean cooks developed a dish to enjoy kimchi in its mature stages. By cooking the aged kimchi, the pungency and sharpness of the fermentation is greatly reduced and becomes something very savory and delicious. At a traditional Korean table, a soup or stew is always present during the meal. With kimchi being the national dish of Korea, this stew is ubiquitously served at all Korean dining tables.”
This recipe calls for mixing the kimchi cabbage with fresh pork belly, Korean red chili pepper flakes, bone broth, tofu and other delights to create a flavorful and nutrient-dense mixture that is sure to please.
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Visit Baekjeong KBBQ at its various locations across the country and online for more delicious dishes and inspiration.
Photography by: Courtesy of Baekjeong KBBQ