Kimchi Jjigae (Kimchi Stew) Recipe

Ingredients

• •2 cups well-fermented kimchi, chopped
• •200 grams pork belly or pork shoulder, thinly sliced
• •1 medium onion, sliced
• •2 green onions, cut into 2-inch pieces
• •1 block tofu, cut into bite-sized pieces
• •2 cloves garlic, minced
• •1 tablespoon gochugaru (Korean red chili flakes)
• •1 tablespoon gochujang (Korean red chili paste)
• •1 tablespoon soy sauce
• •1 teaspoon sesame oil
• •4 cups water or anchovy stock
• •1 teaspoon sugar (optional, to balance the acidity of kimchi)
• •Salt and pepper to taste

Directions

1. 1Prepare the Ingredients:
2. 2Chop the kimchi into bite-sized pieces.
3. 3Thinly slice the pork belly or pork shoulder.
4. 4Slice the onion and cut the green onions into 2-inch pieces.
5. 5Cut the tofu into bite-sized pieces.
6. 6Mince the garlic.
7. 7Cook the Pork and Kimchi:
8. 8In a large pot, heat the sesame oil over medium heat.
9. 9Add the minced garlic and sliced pork. Cook until the pork is browned and cooked through.
10. 10Add the chopped kimchi and continue to cook for about 5 minutes, stirring occasionally.
11. 11Add Seasonings and Stock:
12. 12Add the gochugaru, gochujang, and soy sauce to the pot. Stir well to combine.
13. 13Pour in the water or anchovy stock and bring the stew to a boil.
14. 14Simmer the Stew:
15. 15Once the stew is boiling, reduce the heat to medium-low and let it simmer for about 20-25 minutes, or until the flavors have melded together.
16. 16Add the sliced onion and continue to simmer for another 5 minutes.
17. 17Add Tofu and Green Onions:
18. 18Gently add the tofu and green onions to the stew. Simmer for an additional 5 minutes, allowing the tofu to heat through.
19. 19Season to Taste:
20. 20Taste the stew and adjust the seasoning with salt, pepper, and a teaspoon of sugar if needed to balance the acidity of the kimchi.
21. 21Serve:
22. 22Serve the Kimchi Jjigae hot, preferably with a bowl of steamed rice and some banchan (Korean side dishes) on the side.