Spicy Kimchee, Pork, and Tofu Braise

It’s been a few months since my last trip to Korea so lately I’ve been craving some kimchee. Having visited “The Land of the Morning Calm” many times I can tell you the street food in Korea is something not to be missed. There is nothing like sitting in a tent while it’s 5 degrees outside downing soju with close allies. I decided to give my good friend Son a call to see if he would share a few pointers on the art and history of Korean cooking. Son is originally from South Korea (ROK) so I thought he’d be a great resource. He and his wife Mary suggested I try one of the recipes in the Simply Ming Cookbook by Ming Tsai that they bought a few years back. Mary told me that some of the Korean recipes in the book are a little Americanized but still retain most of the original appeal I’m craving. Let’s face it, no matter how many times I’ve enjoyed Ddukboki—basic rice cakes with hot pepper and other spices—under a tent in Apgujeong—a trendy neighborhood in Seoul—I’ve gotta dish up something a little more tame if the family is going to try it out. After looking through the recipes I decided on the Spicy Kimchee, Pork, and Tofu Braise.