Unless you've had a stinky bowl of Kimchi Stew, you might not fully understand what I'm going for here. I'm using rabbit because I raise them. I'm grinding the saeujeot with the pork fat specifically to ensure the fermented shrimp flavor permeates the fat base rather than remaining in isolated pockets. I'm using a meat Kitchenaid meat grinder attachment for my grinding. Also Szechuan peppercorns are not correct for this recipe, but I had them and felt like using them.
700g Rabbit Meat
300g Pork Fat
150g Extra-Firm Tofu (pressed, cubed into 1/4 inch pieces, browned, and chilled)
100g Kimchi (squeezed dry and finely minced)
30g Gochujang (chili paste)
30g Doenjang (fermented soybean paste)
25g Fish Sauce
0.5g baking soda
15g Saeujeot (salted, fermented shrimp, finely minced)
10g Toasted Sesame Oil
15g Garlic (finely minced)
10g Fresh Ginger (finely grated)
2g Szechuan Peppercorns (toasted and ground to a fine powder)
5g Red Pepper Powder (Gochugaru)
25g Finely Minced Green Onions
3.75g C-Bind (1.5oz/25lbs meat)
Prepare Tofu: Press for 30 minutes, cut into 1/4 inch cubes, pan-sear until golden, and chill completely.
Prep Meat: Grind rabbit through medium plate; keep near-freezing.
Prep Fat & Shrimp: Combine saeujeot with the pork fat and grind together through medium plate; keep near-freezing.
Primary Bind: Mix rabbit, C-Bind, fish sauce and baking soda, doenjang, and gochujang together until very tacky and sticky.
Seasoning Paste: Whisk garlic, ginger, Szechuan pepper, gochugaru, and sesame oil.
Combine: Knead the ground pork/shrimp mixture and the seasoning paste into the rabbit mixture until uniform.
Final Additions: Gently fold in kimchi, chilled tofu, and green onions. Mix just enough to incorporate.
Stuffing: Stuff into casings and link.
Rest: Refrigerate 12–24 hours to set and bloom
700g Rabbit Meat
300g Pork Fat
150g Extra-Firm Tofu (pressed, cubed into 1/4 inch pieces, browned, and chilled)
100g Kimchi (squeezed dry and finely minced)
30g Gochujang (chili paste)
30g Doenjang (fermented soybean paste)
25g Fish Sauce
0.5g baking soda
15g Saeujeot (salted, fermented shrimp, finely minced)
10g Toasted Sesame Oil
15g Garlic (finely minced)
10g Fresh Ginger (finely grated)
2g Szechuan Peppercorns (toasted and ground to a fine powder)
5g Red Pepper Powder (Gochugaru)
25g Finely Minced Green Onions
3.75g C-Bind (1.5oz/25lbs meat)
Prepare Tofu: Press for 30 minutes, cut into 1/4 inch cubes, pan-sear until golden, and chill completely.
Prep Meat: Grind rabbit through medium plate; keep near-freezing.
Prep Fat & Shrimp: Combine saeujeot with the pork fat and grind together through medium plate; keep near-freezing.
Primary Bind: Mix rabbit, C-Bind, fish sauce and baking soda, doenjang, and gochujang together until very tacky and sticky.
Seasoning Paste: Whisk garlic, ginger, Szechuan pepper, gochugaru, and sesame oil.
Combine: Knead the ground pork/shrimp mixture and the seasoning paste into the rabbit mixture until uniform.
Final Additions: Gently fold in kimchi, chilled tofu, and green onions. Mix just enough to incorporate.
Stuffing: Stuff into casings and link.
Rest: Refrigerate 12–24 hours to set and bloom
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