Spicy Korean Kimchi Stew

local_grocery_store Ingredients

• 2 cups Kimchi, chopped
• 8 ounces Pork belly or tofu, sliced
• 1 Onion, sliced
• 4 cloves Garlic, minced
• 2 tablespoons Gochujang (Korean red pepper paste)
• 2 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 1 tablespoon Fish sauce
• 4 cups Chicken or vegetable broth
• 8 ounces Firm tofu, cubed
• 2 Green onions, sliced
• 1 tablespoon Sesame seeds, toasted

restaurant_menu Method

1. 1.In a large pot, heat sesame oil over medium heat.
2. 2.Add sliced pork belly or tofu and cook until browned.
3. 3.Add sliced onion and minced garlic, and cook until fragrant.
4. 4.Stir in chopped kimchi, gochujang, soy sauce, and fish sauce. Cook for 5 minutes.
5. 5.Pour in chicken or vegetable broth and bring to a boil.
6. 6.Reduce heat to low and simmer for 15 minutes.
7. 7.Add cubed tofu and simmer for an additional 5 minutes.
8. 8.Serve hot, garnished with sliced green onions and toasted sesame seeds.

lightbulb_outline Tips

• chevron_rightFor extra heat, add a teaspoon of Korean red pepper flakes (gochugaru) to the stew.
• chevron_rightIf you prefer a vegetarian version, simply omit the pork belly and double the amount of tofu.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious!
• chevron_rightServe the stew with a side of steamed rice for a complete and satisfying meal.