This is a dish from my childhood. Using a large Dutch oven, heat some neutral oil and then saute bite-size pieces of pork (here, 1.5 lb boneless pork loin). When browned, add 1 onion, roughly chopped, and
about 3-4 cups of kimchi (here, a mix of radish and cabbage). Mix well, then add water – enough to create a stew, but not too much to dilute the flavors (I eyeball the amount so that the liquid leaves ½ inch of the mixture above water). Bring to a boil, then cover and reduce to a medium boil until vegetables are tender (about 20 mins). Season to taste (I added about 2 Tbsp sugar and 1 tsp fish sauce). Serve with short-grain rice. This recipe is from The Kimchi Chronicles cookbook by Marja Vongerichten. (May 2013).
Cooking Adventures 