Pork Shank & Kimchee Stew

My nose is frozen and my toes have lost feeling. I can't work out how to set the timer on my heating so I've resorted to warming myself from the inside. This fiery little stew induced a sweat on the brow and fire within.

This stew is pretty dependent on the age of your kimchee. If it's fresh then the stew will need a little help from some Korean chilli paste. If it's been in the fridge for yonks then it should require less help. Pork shanks are ideal for this if you haven't got any good quality pork stock as the bone simmering away in the stew will give it flavour and depth. Tender meat falling off the bone in a red broth was supplemented with slippery glass noodles - you can also eat it with rice.


Pork Shank & Kimchee Stew

Serves 2

1 pork shank
3 tbsp kimchee, plus juices
4 cloves of garlic
1 tbsp sesame oil
1 tbsp Korean chilli sauce (Gochujang)
A handful of glass noodles
1 tbsp light soy sauce
1 spring onion
1 tsp sugar
A small handful of coriander (optional)

Heat a stone pot or a clay pot on the stove and add the sesame oil. Mince the garlic finely and add to the oil. Fry until fragrant, then add the pork shank and the kimchee. Add the chilli sauce and sugar and cover with water. Cover and simmer for two to three hours, topping up with more water if needed. Taste and if it's not spicy enough add more chilli paste. Add the soy sauce and the glass noodles and simmer for another ten minutes. To serve, garnish with the spring onion sliced diagonally and the coriander.