AT A GLANCE
Jjigaes, or stews, are popular in Korean cuisine. The fermentation time suggested for the kimchi is relatively quick; the longer you leave it, the stronger the fermented flavour you'll get. You'll need to begin this recipe at least 3 days ahead.
|01||For cabbage kimchi, combine ingredients in a large bowl, stir to combine, then transfer to a non-reactive container, cover and refrigerate until lightly fermented (3-5 days).|
|02||For pork stock, preheat oven to 180C. Place pork bones in a roasting tray and roast until light golden (20-30 minutes). Transfer to a large saucepan, add bacon, cover completely with water and bring to the simmer over medium heat. Skim scum from surface, reduce heat to low and cook until well flavoured (2-3 hours). Strain (discard solids), cool, then refrigerate until fat solidifies (2-3 hours). Skim fat (discard), and refrigerate stock until required.|
|03||Heat oil in a large saucepan, add pork, turn occasionally until light golden (3-5 minutes). Remove pork and set aside, then add onion and garlic to pan and sauté until tender (5-10 minutes). Add 500gm kimchi (remainder will keep refrigerated for 1 month) and 1 litre pork stock (remainder will keep frozen for 2 months). Add tomato and pork, bring to the simmer, then cook over low heat until pork is tender (25-30 minutes). Add calamari and tofu and cook until just cooked through (2-4 minutes), then add spring onion and season to taste. Serve hot topped with flowering garlic stems and leek, with steamed rice.|
Note Flowering garlic stems are available from select greengrocers. Korean chilli powder is available from Asian grocers.