kim chee nikujaga

It wasn't too cold last night, but it had been awhile since I've made nikujaga (literally meat and potato).

On a recent foodie show, the chef introduced a new nikujaga version...

Kim chee Nikujaga adapted by Edamoto Nahomi, Foodies TV : makes about 4 servings

200 grams pork belly, sliced into bite sized pieces
1/2 tablespoon sesame oil
1/2 onion, relatively thinly sliced
4 potatoes, scrubbed and cut into 1-inch slices

Simmering Sauce:
2/3 tablespoon sugar
3 tablespoons sake (rice wine)
3 tablespoons mirin (sweet rice wine)
3 tablespoons shoyu (soy sauce)
1 teaspoon kochujang (spicy korean miso)
1 cup dashi (stock)
1/4 cup water

Add at the end:
100 grams kim chee
nub of butter

Saute the pork, onion and potatoes in the sesame oil.
When everything is coated, add the simmering sauce.
Bring to a boil then turn down the heat to a simmer.
Put an oshibuta (drop-lid) on and cook for 20 minutes.
After the 20 minutes, check the potatoes for tenderness
If the potatoes are tender, take the oshibuta off then cook for about 10 minutes to let some of the sauce evaporate.
Then add the kim chee and butter and turn off the heat.
Serve with lots of rice.
Enjoy!

NOTES: the original recipe asks you to steam the potatoes before adding it to the simmering sauce. Instead, I made it the way I make nikujaga, just adding it to the simmering sauce.

This was nice and spicy and so good with rice.

I'm making this again.