Pork Kimchi Chili

By • February 2, 2012 3 Comments

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Author Notes: Pork, onions, peppers, garlic, beans, family, friends- great chili!

Actually, my daughter gave the ultamatum -the GE electric skillet has to retire. For 38 years this uncomplicated pan was the center of providing wonderful family-style meals and memories. From crisp autumn breezes throughout the snowy winter months, the whole family would sit under the covers at the kotatsu table-with-built-in-heater around the hot-pot, exchanging laughter, conversation and dreams. The ingredients and dipping sauces of each weekend's meal would be different, but what is the same is the steam curling to the ceiling from this simple pan and the feelings of comfort with family.

This pan's swan-song has all the chili ingredients, just in different forms. I hope you try it-celebrate my pan with a retirement party!


Serves 4 + leftovers

  • 1.5 pounds pork tenderloin, thinest slices
  • 1 onion, peeled
  • 1 red bell pepper, deseeded
  • 1 1/2 cups kimchi, (300 grams)
  • 2 whole chili peppers, (Thai or your choice)
  • 8 cloves of garlic, peeled
  • 3 cups chicken broth (or vegetable broth)
  • 1 package silken tofu, Morinaga recommended
  • 2 bunches spring onions, cut in 1-inch lengths
  • 1 package bean sprouts, rinsed (whole bean attached, if available))
  • 1-2 tablespoons soy sauce (optional-depends on how salty the kimchi)
  • prepared rice, to serve with chili
  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)
  2. Cut onion in half, then cut slices from top to bottom. Cut bell pepper in thin strips.
  3. Prepared kimchi from Asian market is great, but bottled is fine too. If you're trying for the first time, buy Japanese-type. (Korean is more 'vibrant'). Chop in 1-inch lengths.
  4. Morinaga Tofu comes in packaging that lasts for months, so it's not in the fridge section at the store, try the beans or Asian section. 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.
  5. 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.
  6. 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.
  7. Now add pork, one by one, so pieces don't stick together. When browned, add spring onions and bean sprouts. When they are soft, everything is ready.
  8. Each person helps themselves to their preferences. Spoon some 'chili soup' in your bowl too. Serve with rice in separate bowls.
  9. When everyone is 'beginning-to-be-full' you can add extras like udon noodles, harusame (glass) noodles, bean-thread noodles or pounded rice cakes.
  10. Save leftovers for 'Breakfast Nabe Leftovers'.

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Beans & Legumes|Vegetables|Soups|Pork|Stews