Clam Kimchi Stew with Pork Belly and Tofu
State Bird Provisions owners and chefs Stuart Brioza and Nicole Krasinski share their inspiration for Clam Kimchi Stew with Pork Belly and Tofu: Korean jjigae. Brioza writes, “… Spicy and funky from fermented cabbage, rich from slowly braised pork belly, and briny and fresh from briefly cooked clams, [this stew] had the same spirit as the real thing, even though it was as authentic as a San Francisco night is balmy. A giant bowl of it warmed and relaxed me, at least until the next day.”Reprinted with permission from State Bird Provisions: A Cookbook by Stuart Brioza and Nicole Krasinski with JJ Goode, copyright © 2017. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Slideshow: More Stew Recipes