Modu Recipes

Solo Cooking God's Kimchi Sulbap

A spicy hangover rice dish made by simmering rice and tofu in a rich kimchi stew base, enriched with rendered pork shoulder fat, resulting in a thick and hearty meal.

🙋 Recommended for

  • ⭐ Those looking for a warm and hearty hangover dish to settle the stomach after a night of heavy drinking.
  • ⭐ Lovers of alcohol who want a single kimchi stew to serve as both a meal and a drinking snack.
  • ⭐ Those with Korean palates who love the deep and heavy broth flavor of pork and kimchi.

Ingredients needed 🛒1 servings

  • Pork shoulder (or pork belly) 200g
  • Sour kimchi 1 1/2 cups
  • Cooking oil 2 tbsp
  • Green onion 1 cup
  • Sugar 1/2 tbsp
  • Minced garlic 1 tbsp
  • Gochugaru 1 tbsp
  • Water 1 1/2 cups (about 270ml)
  • Soup soy sauce 2 tbsp
  • Onion 1/4 piece
  • Tofu 1/2 block
  • Rice 1/2 bowl to 1 bowl

Recipe 🍳

  1. Add 2 tbsp of cooking oil to an earthenware pot or saucepan, then add 1 cup of chopped green onion and 200g of pork shoulder.
  2. Stir-fry over medium heat until the pinkness of the meat disappears and the green onion oil and pork fat are well combined.
  3. Once the meat is cooked, add 1 1/2 cups of bite-sized sour kimchi and 1/2 tbsp of sugar to enhance the savory flavor, and stir-fry until the kimchi softens.
  4. Add 1 tbsp of minced garlic and 1 tbsp of gochugaru, and quickly stir-fry for a short time to release the fragrance without burning.
  5. Pour in 1 1/2 cups of water and add 2 tbsp of soup soy sauce to season the overall dish.
  6. Add 1/4 of a finely minced onion and 1/2 block of tofu cut into bite-sized pieces, and simmer for 5 minutes to let the meat flavor infuse.
  7. When the broth thickens, add 1/2 bowl of rice and stir evenly. Let it come to a boil and simmer until the rice absorbs the broth and becomes moist, then finish.
  1. In an earthenware pot, stir-fry green onion and pork over medium heat until the fat renders out.
  2. Add kimchi, sugar, garlic, and gochugaru in order and stir-fry. Then add water, soup soy sauce, onion, and tofu, and boil for 5 minutes.
  3. When the stew is done, add rice and bring to a boil. Simmer briefly to create a thick sulbap and serve.

Cooking tips 💡

  • If you want the intense savory taste of restaurant food, add about 1/3 tbsp of beef dashida or chicken stock when boiling the stew.
  • Long boiling causes the rice to absorb all the liquid, making it thick. If you prefer a soupier consistency, add the rice and boil briefly, then turn off the heat immediately.
  • If using less fermented kimchi instead of sour kimchi, add about 1/2 tbsp of vinegar to enhance the sourness.

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