Kimchi Stew with Luncheon Meat and Napa Cabbage
Sign in to rate this recipe
Make this recipe your way, free
Grandmabot can adjust it for your diet, swap ingredients or change the servings. Free account, no credit card.
Ingredients
Instructions
- 1
Heat the vegetable oil in a large pot over medium heat.
- 2
Add the minced garlic and sliced onion to the pot and sauté until the onion becomes translucent and the garlic is fragrant.
- 3
Add the luncheon meat and stir-fry for a few minutes until slightly browned.
- 4
Stir in the chopped kimchi and continue to cook for another 2 minutes.
- 5
Add the gochujang to the pot and mix well to combine it with the ingredients.
- 6
Pour in the chicken or vegetable broth, soy sauce, and sesame oil. Stir to combine.
- 7
Bring the stew to a boil, then reduce the heat to low and let it simmer for about 10 minutes to allow the flavors to meld together.
- 8
Add the sliced Napa cabbage to the stew and cook for an additional 2 minutes until the cabbage is slightly tender.
- 9
Season the stew with freshly ground black pepper to taste.
- 10
Sprinkle the sliced green onions over the stew just before serving.
- 11
Ladle the hot stew into bowls and serve with a side of steamed rice.
Warm up with this comforting Kimchi Stew, packed with the bold flavors of kimchi, the savory goodness of luncheon meat, and the delightful crunch of Napa cabbage.
Flavor Profile
This Kimchi Stew with Luncheon Meat and Napa Cabbage is a delightful blend of spicy, tangy, and savory flavors. The kimchi brings a punch of tanginess and heat, while the luncheon meat adds a salty and meaty goodness. The Napa cabbage adds a mild crunch and a touch of sweetness to balance the flavors. Enjoy this comforting stew served over steamed rice for a complete and satisfying meal.
