Kimchi Stew.
Kimchi stew, or kimchi jigae, is a fiery red stew served in a served in a stone pot. Use store-bought broth, add tofu and a protein to make this at home!
Ingredients
- 1 tbsp oil
- 1 onion
- 3 cloves garlic (sliced)
- 8 ounces pork belly or shoulder (225g, thinly sliced)
- 1 pound kimchi (450g, with juices, chopped)
- 1 tsp salt
- 2 tsp sugar
- 1 tbsp Korean chili flakes
- 1 tbsp gochujang (Korean red pepper paste
- 3 cups chicken stock (700 ml, can substitute fish or beef stock
- 8 oz firm tofu (225g, cut into 1/4-inch thick slices)
- 1 tsp sesame oil
- 1 scallion (chopped
Instructions
- In a large pot, heat the oil over medium high heat. Add the onion, garlic, and pork belly, and cook for about 5 minutes, until the pork is lightly browned and the onions start to soften.1 tbsp oil, 1 onion, 3 cloves garlic (sliced), 8 ounces pork belly or shoulder (225g, thinly sliced)
- Add the kimchi and fry for 2 minutes. Then add the salt, sugar, chili flakes, gochujang, and broth. Stir until combined. Bring to a simmer, cover, and cook for 10 minutes.1 pound kimchi (450g, with juices, chopped), 1 tsp salt, 2 tsp sugar, 1 tbsp Korean chili flakes, 1 tbsp gochujang (Korean red pepper paste, 3 cups chicken stock (700 ml, can substitute fish or beef stock
- Uncover and lay the tofu over the top. Replace the cover and simmer for another 10 minutes. Uncover for the last time and stir in the sesame oil. Garnish with the chopped scallion and serve immediately with steamed rice!1 tsp sesame oil, 1 scallion (chopped, 8 oz firm tofu (225g, cut into 1/4-inch thick slices)
Video
Notes
kimchi stew near me, or kimchi jigae, is one of my favorite things to eat during the winter. When it’s chilly outside, there’s nothing better than a stone pot bubbling with this fiery red stew in front of you.
