Kimchi-jjigae (kimchi stew)
This is my spicy kimchi-jjigae with pork belly, tofu and spring onions, simmered with gochujang and served with steamed rice.
Ingredients
Directions
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- Step 1: Begin by placing a large pot over medium-high heat and add the peanut oil and diced pork belly. Cook for 5-6 minutes, stirring often, before adding the onions, garlic, and kimchi. Stir well and continue cooking for another 4-5 minutes.
- Step 2: Now add the white parts of the spring onions, sugar, salt, gochugaru, gochujang, and chicken stock. Stir well, cover the pot, and let it simmer over medium-low heat for 25-30 minutes, stirring every 5-10 minutes.
- Step 3: Remove the lid, add the sliced tofu, then replace the lid and continue to cook for another 5 minutes. Garnish with the green parts of the spring onions and serve with steamed rice.
Video
About this recipe
Kimchi-jjigae is a kimchi stew that has loads of flavour and lots of kick! You can add a variety of ingredients but for this one, we're going to add tofu, pork belly and green onions.
Keywords: Kimchi-jjigae (kimchi stew), Dinner, Korean, Pork, Soup, Slow Cooked, Kimchi, Spicy, Vegetables, Easy, kimchi jjigae recipe, Korean kimchi stew, kimchi stew with pork belly, spicy kimchi and tofu stew, gochujang kimchi soup, easy Korean stew with rice, pork belly kimchi jjigae
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