What's more fun than little balls of dough you can smash and roll into funny.
Kimchi Jigae (Kimchee Soup)
Chinese steamed buns, or bao, are a restaurant fusion trend that can be done at home.
Recipe Summary Kimchi Jigae (Kimchee Soup)
Delicious kimchee soup, easy to make, and very filling! Perfect for cold weather days.Ingredients | Steamed Pork Belly Bao
2 cups chopped kimchi
1 cup water
1 tablespoon brown sugar
4 cloves garlic, minced
½ pound pork belly, cut into bite-size pieces
1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), cubed (Optional)
¼ cup kochujang (Korean hot sauce) (Optional)
1 (12 ounce) package silken tofu
1 (3 ounce) package enoki mushrooms
Directions
Combine kimchi, water, sugar, and garlic in a large skillet over medium-high heat. Bring to a boil. Stir in pork belly, luncheon meat, and kochujang. Add tofu and mushrooms; stir carefully so you don't break up the tofu. Reduce heat to medium-low. Cook until kimchi is softened and pork is slightly pink in the center, 20 to 30 minutes.
Use any kind of tofu you prefer.
Info | Steamed Pork Belly Bao
prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 servings
TAG : Kimchi Jigae (Kimchee Soup)
Soups, Stews and Chili Recipes, Soup Recipes, Pork Soup Recipes,
Steamed Pork Belly Bao - Tender and aromatic kong bak is sandwiched in between soft and pillowy flat steamed buns to make kong bak pau or also known as gua bao.
