About This Recipe:
Over the past few years, I have 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 harder to find, but this stew works just fine without it. I have been able to find kimchi and gochujang at my local supermarkets and on FreshDirect, so hopefully you can too! 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 small onion, sliced
-3/4 lb thinly cut pork belly, sliced
-2 tbls gochujang
-2 tsps gochugaru
-2 tsps sugar
-6 cups chicken stock
-12 oz tofu (regular or firm,) sliced
-2 scallions, roughly chopped
-4 cups cooked jasmine rice
Instructions (40 minutes)
1. In a large pot over medium high heat, pour in 1 tbl of vegetable oil and add in the onion and pork belly. Cook for 6 minutes until the onion has softened, and the pork is cooked through. Season with salt.
2. Stir in the kimchi, gochujang, gochugaru, and sugar, and cook for 2-3 minutes.
3. Pour in the kimchi brine and chicken stock. Bring to a boil and simmer covered for 5 minutes.
4. Layer the sliced tofu on top, season with salt, and cook covered for another 10 minutes. Top with the scallions, and serve with rice.