Spicy Kimchi Jjigae

About This Recipe:

Over the past few years, I have finally developed a love for kimchi and I am now hooked. Kimchi jjigae (aka kimchi stew,) is probably the most popular and delicious Korean dish, and it is surprisingly simple. As long as you can find the ingredients, the recipe just requires you to put everything into a pot and let it cook away. Gochugaru, which is a Korean chili powder, can be a bit hard to find, but this stew works just fine without it. And I have been able to find kimchi and gochujang at my local supermarkets and even on FreshDirect. This tastes just as good as Ktown kimchi jjigae!


Ingredients (4 servings)

-1 cup kimchi, chopped into bite sized pieces
-1/4 cup kimchi brine
-1/2 lb pork belly, sliced
-1 small onion, sliced
-2 scallions, thinly sliced
-1.5 tbls gochujang
-2 tsps gochugaru
-2 tsps sugar
-1 tsp sesame oil
-6 cups chicken stock
-12 oz tofu (regular or firm,) sliced
-4 cups cooked white rice

Instructions (40 minutes)

1. In a large pot over medium high heat, add in the kimchi, brine, pork belly, onion, and scallions. Then stir in the gochujang, gochugaru, sugar, and sesame oil, and pour in the chicken stock. Cook covered for 15 minutes.
2. Layer the sliced tofu on top, and season with salt. Cook covered for another 10 minutes. Serve with rice.

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