|Source: Recipe adapted by Michelle Guenard (Michelles Spicy Kimchi) from Kimchi Chronicles: http://www.kimchichronicles.tv/recipes/k|
|Prep time: 1 hour||Cooking time: 30 minutes||Total time: 1 1/2 hours|
This stew is very commonly eaten in Korea. This recipe was made in our Cooking with Kimchi class with Michelle Guenard.
Heat the sesame oil in a large soup pot over medium heat. Add the bacon, season with salt and pepper, and cook, stirring now and then, until browned and crispy, about 10 minutes. Drain off a little of the fat.
Add the onion and kimchi to the pot and stir to combine. Add enough water to nearly cover the mixture (5 or 6 cups), cover, and bring to a boil. Immediately reduce the heat and simmer until the onion and kimchi are softened and the soup is quite thick, about 20 minutes.
Stir in the tofu, fish sauce, and scallions. If it’s too thick for your liking, thin the stew with water. Cover the pot and simmer for 10 minutes to combine the flavors. Serve steaming hot sprinkled with shredded nori.