Korean Kimchi Jjigae
Korea's favorite stew: sour aged kimchi simmered with pork belly and tofu in a fiery, deeply flavorful broth.
Ingredients
- 2 cups well-fermented kimchi, chopped
- 1/2 lb pork belly, sliced
- 1 block firm tofu, cubed
- 1 onion, sliced
- 3 cloves garlic
- 1 tbsp gochugaru
- 1 tbsp gochujang
- 1 tbsp soy sauce
- 3 cups anchovy or pork broth
- 1 tbsp sesame oil
- Scallions
Instructions
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1
Sauté pork belly in a pot until browned and fat is rendered.
-
2
Add kimchi, garlic, gochugaru, and gochujang. Stir-fry 5 minutes until fragrant.
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3
Add broth and soy sauce. Bring to a boil.
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4
Add tofu and onion. Simmer 15 minutes.
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5
Drizzle with sesame oil. Top with scallions. Serve hot with rice.
