Pork Kimchi Chili

1. 1

   ["Ask butcher to slice on thinest setting. If not, freeze pork. Two hours before cooking, start defrosting until about 25% thawed. (Easy to cut if middle is still hard). Sharpen knife, and slice. You can do it! (See picture)", "Cut onion in half, then cut slices from top to bottom. Cut bell pepper in thin strips.", "Prepared kimchi from Asian market is great, but bottled is fine too. If you're trying kimchi for the first time, buy Japanese-type. (Korean is more 'vibrant'). Chop in 1-inch lengths.", "Morinaga Tofu comes in packaging that lasts for months, so it's not in the fridge section at the store, try the bean or Asian section.

2. 2

   Regular American tofu is almost like cheese in texture, so add a little water, and smash with a fork or hand-held blender. Some chunks are fine.", "Prepare all ingredients and put on platter. (see picture.) Everything will be cooked directly before eating. (Or prepare on stove, and carry pot to table to serve.) Set out one little bowl per person. The 'pot' needs one large spoon and fork.", "Heat the broth to boiling. Add onions, whole garlic cloves, whole chilies, and kimchi. Stir, and cook until onions are soft, about 5 minutes. Add smashed tofu, mix and bring to boiling.", "Now add pork, one by one, so pieces don't stick together. When pork color changes, add spring onions and bean sprouts. When they are soft, everything is ready.", "Each person helps themselves to their preferences. Spoon some 'chili soup' in your bowl too.

3. 3

   Serve with rice in separate bowls.", "When everyone is 'beginning-to-be-full' you can add extras like udon noodles, harusame (glass) noodles, bean-thread noodles or pounded rice cakes.", "Save leftovers for 'Breakfast Nabe Leftovers'."]

* Per serving · 4 servings · Values may vary.