Name: Kimshuka
Ingredients: 4 ½ cups water; 1 anchovy kombu packet; 2 tbsp rice bran oil or other neutral oil; 1 tbsp sesame oil; 2 tbsp gochugaru; 2 tbsp gochujang; 1 tbsp rice bran oil; ½ cup finely chopped onion; 4 scallions thinly sliced, white and green parts divided; 2 tsp garlic, finely chopped; ½ cup pork belly or bacon, diced; 2 cups kimchi, roughly chopped and juices reserved for later; 1 tbsp Korean soy sauce; 4 large shiitake mushrooms, rehydrated and thinly sliced; Sprinkle of ajinomoto or MSG (optional); 1 bunch enoki mushrooms, ends cut off; Salt and black pepper; Sesame oil, to taste; Sesame seeds, for garnish

Description

Anchovy kombu packets, as well as most of the other ingredients for this recipe, can be purchased at any Korean grocery store. For Pittsburgh natives, Sambok in the Strip, as well as New Young’s Oriental Grocery Store in Squirrel Hill, are good options.

Ingredients

Scale

For the Broth:

4 ½ cups water
1 anchovy kombu packet

For the Chili Oil:

2 tbsp rice bran oil or other neutral oil
1 tbsp sesame oil
2 tbsp gochugaru
2 tbsp gochujang

For the Kimshuka:

1 tbsp rice bran oil
½ cup finely chopped onion
4 scallions thinly sliced, white and green parts divided
2 tsp garlic, finely chopped
½ cup pork belly or bacon, diced
2 cups kimchi, roughly chopped and juices reserved for later
1 tbsp Korean soy sauce
4 large shiitake mushrooms, rehydrated and thinly sliced
Sprinkle of ajinomoto or MSG (optional)
1 bunch enoki mushrooms, ends cut off
Salt and black pepper
Sesame oil, to taste
Sesame seeds, for garnish

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Instructions

First, boil the water for the broth and add the anchovy kombu packet. Boil for about 3 minutes, then remove and discard the packet. Strain the broth and set aside.
Pour boiling water over the dried shiitake mushroom caps and let sit for 10 minutes.
To make the chili oil, heat the rice bran and sesame oils on medium heat until it reaches around 350 degrees. Be careful the oil doesn’t get too hot as that can burn the spices. Once the oil is hot enough, pour it over the gochugaru and gochujang. Stir and set aside to use later.
Heat a large deep skillet and add a tablespoon of rice bran oil. Once the oil is hot, place in the chopped onions, white parts of the scallions, garlic, and a sprinkle of salt. Sauté for two minutes or until onions begin to get lightly golden.
Add in the diced pork belly or bacon and cook for a minute, until it begins to cook through. At that stage, stir in the kimchi, soy sauce, and half the finely chopped green parts of the scallions.
After another minute, add in the gochugaru-gochujang spice paste with the oil and within a minute, pour in the broth so that the spice paste doesn’t burn. Stir to mix everything, add in the sliced shiitake mushrooms along with a sprinkle or two of the ajinomoto and simmer together. Pour a little of the kimchi juice in at this time.
After about 10 minutes, taste and adjust salt and spice accordingly and place in the enoki mushrooms and simmer for another 5 minutes. Once all the flavors combine, sprinkle some black pepper and pour a little sesame oil on top. Then break your eggs over the kimshuka, cover, and cook on medium heat until eggs are poached. Garnish with chopped scallions and sesame seeds and serve with some grilled bread.