Kimchi Stew Recipe with Pork and Tofu
Bring the wave of Korean dramas right into your kitchen with this easy recipe for kimchi stew with pork and tofu! This popular Korean dish, also known as kimchi jjigae is deliciously rich and flavorful! A bowl of salty, sour, sweet, and spicy stew in one!
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Equipment
- dolsot or pot
Ingredients
- 1 tablespoon oil
- 1 onion medium-size, sliced
- 2 teaspoons garlic minced
- ½ pound pork belly thinly sliced
- 2 cups kimchi chopped
- ¼ cup kimchi brine it usually comes with the kimchi
- 2 cups broth chicken, beef or vegetable
- 2 teaspoons gochujang (korean red pepper paste)
- 2 teaspoons sugar
- salt & pepper to taste
- 12 oz firm tofu sliced
- 1 stem scallions sliced
- 1 teaspoon sesame oil
Instructions
- In a pot, heat oil in medium-high heat and saute the onions, garlic and the pork belly for 5 minutes or until the pork is not red anymore.
- Add chopped kimchi along with its brine. Simmer for 2 minutes. Pour in broth and add in gochujang, and sugar. Season with salt and simmer for 10 minutes.
- Topped with sliced firm tofu and sprinkle with scallions. Add a splash of sesame oil, cover the pot and simmer for 2 minutes.
- Serve with rice.
Notes
- For more spiciness, add another teaspoon or more of gochujang and 1 teaspoon of chili flakes.
- Substitute broth with 2 cups water + 1 bouillon of choice.
- Skip the pork and swap the broth for vegetable stock for a delicious vegetarian version.
- You can also use ground beef or ground chicken.
- Store leftovers in the refrigerator and reheat gently on the stovetop.