Korean-Style Hangover Stew
This spicy stew is treasured as a remedy for the previous night’s excesses. Kimchi is the answer for pretty much all that ails you, according to many Korean grandmothers. This spicy, hearty stew will get you back on your feet in no time. Cabbage kimchi, firm tofu, and mirin are widely available. You may have to go to a Korean market for kochujang, a marvelous fermented chili paste. There is no real substitute, so it is worth seeking out. Kochukaru is a fine red chili powder that is flavorful without being too fiery. If you’re head is pounding so hard you can’t leave the house, you can use other chili pastes and unseasoned chili powders. You will need to adjust the quantity.
Ingredients
- 1 tablespoon sesame oil
- 6 slices thick-cut bacon cut into
- 2- inch pieces about 1½ cups
- 1 onion thinly sliced (about 2 cups)
- 2 cloves garlic minced
- 1 tablespoon minced ginger
- 1 tablespoon kochujang Korean fermented red chili paste
- 1 tablespoon kochukaru fine Korean red chili powder
- 2 cups kimchi with juices chopped
- 4 cups water
- 1 carton 14 ounces firm tofu, drained and cubed
- ¼ cup mirin
- 1 tablespoon soy sauce
- 1 cup sliced green onions about 1 bunch
- 3 cups cooked white rice
Instructions
- Heat the sesame oil in a large soup pot over medium heat.
- Add the bacon and onion and cook until the onions are softened and the bacon is browned but not crisp, about 5 minutes.
- Stir in the garlic and ginger and cook for 1 minute more.
- Add the chili paste and chili powder and stir to combine.
- Add the chopped kimchi with juices and water.
- Bring the soup to a boil and then reduce the heat to low.
- Add the tofu and simmer gently for 20-30 minutes to deepen the flavors.
- Season with mirin and soy sauce.
Notes / Tips / Wine Advice:
Top with green onions and serve hot with white rice.