2 cups GSPW Napa Cabbage Kimchi
1 large shallot, chopped
3 cloves garlic
2 tablespoons ginger, chopped
2 cups shiitake mushrooms, sliced
1/2 lb ground pork
1 package tofu
2 cups bone broth or chicken stock
2 cups water
4 scallions, chopped
4 cups cooked calrose rice
1/4 cup frozen peas
Place a 6 qt pot over medium heat and sauté onion, garlic and ginger, season lightly with salt until cooked through, about 10 minutes.
Add the ground pork and brown, breaking up as the veggies get incorporated, about 5 minutes, until just cooked through.
Add the mushrooms, season lightly with salt and mix in. Add the kimchi, broth, water and simmer about 10 minutes.
As the cooked rice sits, add the peas on top, cover and set aside.
Drop the eggs on the stew and cover until eggs are cooked to your liking – we like ours runny, about 5 minutes.
Add chopped scallions and stir in.