Pork and Kimchi Stew (Kimchi Jjigae)
Ingredients
- For the Stew:
- 2 cups well-fermented kimchi, chopped
- 200 grams pork belly or pork shoulder, sliced into bite-sized pieces
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 tablespoon gochujang
- 1 teaspoon gochugaru
- 1 teaspoon soy sauce
- 3 cups anchovy-kelp stock or water
- 1 small onion, sliced
- 2 cloves garlic, minced
- 150 grams firm tofu, cubed
- 2 green onions, chopped
- Salt to taste
Instructions
- Step 1: Chop kimchi and slice pork into bite-sized pieces.
- Step 2: Heat oils in a pot and sauté pork until lightly browned.
- Step 3: Add kimchi and cook until fragrant and softened.
- Step 4: Stir in gochujang, gochugaru, soy sauce, onion, and garlic.
- Step 5: Add stock and simmer until rich and flavorful.
- Step 6: Add tofu and simmer briefly before serving.