Have no idea what I am doing sometimes with these crocks & that is totally ok. I bought some kimchi at the aforementioned frightening farmers market & it is one of those food items that you peck at (similar to my other fav – pickled herring), but don’t make a meal out of… until now!
I was determined to make this happen & so I kinda tweaked the other recipes that I found online to make it my own w/o going to a specialty store.
- 1/2 lb cooked pork cut into 2″ cubes (used left over beef – thin sliced petite steak – should be seared pork belly, but I’m all about leftovers)
- 8oz kimchi (the kind made with Napa cabbage, can find @ any major store or TJ or Whole Foods)
- 1/2 onion (thin sliced & halved)
- 4 cloves garlic, (diced)
- 1 jalapeno (diced)
- 2 tblsp thai chili paste (can find @ any major store or TJ or Whole Foods)
- 5 cups of broth (use vegetable, but I only had chicken broth)
- 4 scallions, chopped
- 1/2 package of firm tofu (I wish I would have had this – something solid)
- Throw everything into crock pot, except leftover beef (or cooked pork) – put that in at the last hour of cooking
- Cook on High for 4 hours
Can you handle hot stuff? If not, this is definitely not your thing. As you can guess, hot stuff is my thing & was dabbing my forehead at the 1/2 way point into bowl & enjoying it throughout.
This was a good alternative to the seriously sodium heavy asian soups that I’ve had (if you buy/consume any asian soups/dishes, there is so much sodium it’ll make your head spin, just saying / no preaching) & had the heat I enjoy.
At first thought it was lacking, but realized that simple is fantastic. Not everything needs to be Cracker Barrel served w/ Jack Daniel sauce anal probe, full baked potato facial & velvet cake sadness.
A great complement to this dish would be some cool soba noodles to take the heat/edge off.
This is where I drop the mic & walk away all indifferent to your feelings… but I have to say, good day. I said GOOD DAY.