Spicy Korean Kimchi Stew
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- Serves 4
- Cooks in 45 mins (15m prep + 30m cook)
- Difficulty: Intermediate
- Tastes:
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Estimated nutrition per serving
Korean Kimchi Stew
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a large pot, heat sesame oil over medium heat.
- 2.Add sliced pork belly or tofu and cook until browned.
- 3.Add sliced onion and minced garlic, and cook until fragrant.
- 4.Stir in chopped kimchi, gochujang, soy sauce, and fish sauce. Cook for 5 minutes.
- 5.Pour in chicken or vegetable broth and bring to a boil.
- 6.Reduce heat to low and simmer for 15 minutes.
- 7.Add cubed tofu and simmer for an additional 5 minutes.
- 8.Serve hot, garnished with sliced green onions and toasted sesame seeds.
lightbulb_outline Tips
- For extra heat, add a teaspoon of Korean red pepper flakes (gochugaru) to the stew.
- If you prefer a vegetarian version, simply omit the pork belly and double the amount of tofu.
- Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious!
- Serve the stew with a side of steamed rice for a complete and satisfying meal.