HAVE YOU EATEN? | RECIPE CURATED BY MEGHAN KRIEDLER
KIMCHI CHILI
Serves 2-4 | Cook time: 20-30 mins.
Hi all! Meghan here. I’ve been enjoying these Mu recipe videos so much that I decided to make one as a holiday present to you. It’s the perfect December dish and includes the two ingredients that seem to be getting us through this pandemic—kimchi and a helluva lotta garlic.
The idea to make kimchi chili came about the first year I did A Christmas Carol at the Guthrie. Every year during performances there’s a Chili Cook-off that the cast and crew can participate in, and having never competed in a cook-off of any sort before, I eagerly signed up. I wanted to make something different— something that would stand out in a crowd of Texas-style and white chicken chilis. I knew I could at least win the favor of my fellow Korean cast mates (Katie Bradley and Eric Sharp), so I went forward with this idea. My first year, I landed a 3rd place spot. Not good enough! I continued to perfect the (borrowed) recipe for the next couple of years and finally took home the 1st place prize last year. I enjoy this dish because it reminds me of my mom. It's perfectly hearty and spicy and will surely warm you up during this cold season. I purchased all of my ingredients at Dong Yang Oriental Food, Lunds, and the Eastside Food Co-op
— MEGHAN KRIEDLER
Meghan is an actor based in the Twin Cities, and also fronts the band Kiss the Tiger. Audiences have seen her onstage for Theater Mu’s productions of Hot Asian Doctor Husband, Two Mile Hollow, Flower Drum Song, and Kung Fu Zombies vs. Cannibals.
INGREDIENTS
1 ½ lbs. pork shoulder (for a vegetarian replacement try portobello or shiitake mushrooms, Beyond Beef could also work well!)
Salt
Freshly ground black pepper
2 Tblsp. canola oil
4 cups chopped yellow onions (2 to 3 large onions)
6 cups water
2 cups medium-spiced kimchi, such as Sunja's brand (plus 1 cup chopped kimchi, for garnish)
½ cup gojuchang, such as Haioreum brand
¼ cup coarse gochugaru, such as Wang brand
¾ cup galbi sauce, such as Yissine brand
3 Tbsp. peeled, grated ginger
6 cloves garlic, sliced
6 ounce canned tomato paste
2 cans (or 30 oz.) no-salt-added kidney beans, drained and rinsed
3 whole scallions, chopped
INSTRUCTIONS
Trim the fat off the pork shoulder and cut into 1 inch cubes. Season the meat generously with salt and pepper.
Heat the oil in a heavy-bottomed Dutch oven (or large soup pot) over medium-high heat.
When the oil shimmers, add the meat in an even layer and let it cook undisturbed for 6 to 8 minutes or until it is well browned.
Stir in the onions, then cook without stirring for 8 to 10 minutes, until all of the released liquid evaporates and the onions have browned slightly.
Stir in the water, 2 cups of kimchi, the gojuchang, gochugaru, galbi, ginger, garlic, and tomato paste.
Bring the liquid to a boil, then reduce the heat to medium and cook uncovered for 90 minutes, stirring occasionally.
Add the kidney beans and cook for 30 minutes, stirring occasionally, until the pork is very tender and the sauce is thick.
Serve over steamed rice, garnished with chopped scallions and the remaining cup of kimchi