Korean Kimchi Stew

Name: Korean Kimchi Stew
Cuisine: Asian, Korean
Ingredients: 2 cups well fermented kimchi, cut into bite sized pieces; 200g pork belly or shoulder, sliced thinly; 1 small onion, thinly sliced; 3 garlic cloves, minced; 2 green onions, chopped (reserve some for garnish); 2 cups water or anchovy stock; 1 tbsp gochugaru (Korean red chili flakes); 1 tbsp gochujang (Korean red chili paste); 1 tbsp soy sauce; 1 tsp sesame oil; 1 block (300g) firm tofu, cut into 1 cm slices; Salt and pepper to taste; Optional 1 tsp sugar (if kimchi is overly sour)

Instructions

Bold, spicy, and deeply comforting, this Korean stew bursts with rich umami flavors from aged kimchi, tofu, pork, and gochujang. Simmered to perfection, it delivers a balance of heat and tangy depth.

Updated at: Tue, 11 Feb 2025 19:06:51 GMT