LA kimchi stew
I don't like writing true recipes because I don't measure anything. Also most home cooks just improv with seasoning.
Basically, Korean and Mexican food mix beautifully. And I'm a bit annoyed that a lot of Korean-Mexican fusion food focus on like bulgogi burrito/taco whatever. Koreans and Mexicans love their soups.
So I'm thinking a Korean kimchi stew cooked with pork belly, adobo chili pepper, and beans.
But my idea is:
- Pan-fry pork belly, pull it out when done
- Saute garlic, onion, and kimchi
- Add water!
- Add gochujaru and adobo chili pepper (Important!)
- Season it to either be more Mexican tasting (cumin) or more Korean tasting (maybe a tiny bit fish sauce?)
- Add in the beans
- Put the pork belly back in
- Serve with chopped green onions
Some interesting alterations would be including tofu as well or honestly subbing out the pork belly for tripe so that it becomes an homage to Menudo Rojo. Maybe instead of beans- pozole? Serve with rice of course!