Kimchi Stew
This is a really simple, warming dish which typifies Korean food - rich, spicy, hearty and packed full of kimchi. All the ingredients are inexpensive and can be bought from KH Oriental on London Road.
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To make the anchovy stock, place all stock ingredients in a pot. Boil over a medium-high heat for 20 minutes. Cover and lower the heat for a further five minutes, then strain.
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For the stew, place the kimchi and kimchi juice in a shallow pot. Add the pork, onion and two spring onions. Add salt, sugar, hot pepper flakes and pepper paste. Drizzle sesame oil over and add the anchovy stock. Cover and cook for ten minutes over a medium-high heat.
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Uncover and stir, then lay the tofu in a line over the top. Cover and cook for another 15 minutes over medium heat, then remove from the heat, chop one spring onion and sprinkle it on top.
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Serve instantly with short grain Korean sushi rice.
