A Singaporean Mum

Comfort in a bowl — spicy, tangy, and deeply savoury.

Here’s how i do it!

Ingredients

2 cups aged kimchi, cut into bite-sized pieces

300g pork collar, cut into 1 cm thick cubes

1 small onion, sliced

½ stalk of leek, sliced diagonally

1 tbsp gochujang

1 tbsp soy sauce

1 tbsp Korean anchovy sauce

1 tsp anchovy stock granules

Dried clams (optional, for depth)

2–3 cups rice water (water from rinsing rice, 2nd or 3rd rinse preferred)

Cooking oil

Method

1. Sauté aromatics

• Heat a little oil in a pot over medium heat.

• Add sliced onion and leek, and sauté until fragrant and slightly softened.

2. Brown the pork

• Add pork collar cubes and cook until they start to brown on the edges.

3. Add kimchi

• Stir in the cut kimchi and cook for 2–3 minutes to deepen the flavour.

4. Season and simmer

• Add anchovy stock granules, dried clams (if using), and pour in the rice water until everything is just submerged.

5. Add seasoning

• Stir in gochujang, soy sauce, and Korean anchovy sauce. Mix well to dissolve the paste.

6. Simmer

• Bring to a boil, then lower heat and let it simmer for 20–30 minutes until the pork is tender and the broth is rich.

7. Taste & adjust

• Taste and adjust saltiness/spiciness with more Korean anchovy sauce or gochujang as needed.

8. Serve hot

• Serve bubbling hot with steamed rice and a side of Korean banchan!