Kimchi Stew is a heartwarming winter dish from South Korea, featuring the spicy and tangy flavors of fermented kimchi, tender tofu, and your choice of succulent pork or fresh seafood. It offers a bold and comforting taste experience perfect for chilly days.
Kimchi stew, or kimchi jjigae, is a beloved staple in Korean households, known for its incredible depth of flavor thanks to the fermentation of kimchi. It embodies the rich culinary traditions of South Korea and is enjoyed as a nourishing meal on cold days.
1 tablespoon vegetable oil
1 pound pork belly, sliced thin
2 cups aged kimchi, chopped
1 cup kimchi juice
4 cups water
1 tablespoon gochujang (Korean red chili paste)
2 tablespoons gochugaru (Korean red pepper flakes)
2 tablespoons soy sauce
2 teaspoons sugar
1 block firm tofu, cut into cubes
2 green onions, chopped
1 teaspoon sesame oil
Salt and pepper to taste
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the sliced pork belly and cook until browned.
3. Stir in the chopped kimchi and cook for 5 minutes until fragrant.
4. Add kimchi juice, water, gochujang, gochugaru, soy sauce, and sugar. Stir well to combine.
5. Bring the stew to a boil, then reduce the heat and simmer for 20 minutes.
6. Add the tofu cubes and simmer for an additional 10 minutes.
7. Stir in the green onions and sesame oil.
8. Season with salt and pepper to taste before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove over medium heat until warmed through, adding a little water if necessary to adjust consistency.
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