Kimchi Stew/Kim Jjigae
Craving something spicy and soul-warming? Get ready for some serious comfort food vibes with this hot, tangy, and super flavorful Korean classic.
Ingredients
Directions
- 1
Season the sliced pork belly with salt and pepper.
- 2
In a small pot over medium heat, add a little oil, then sauté the onions and garlic until soft and fragrant.
- 3
Add the pork belly to the pot and cook until browned and slightly crispy on the edges.
- 4
Add the chopped kimchi to the pot and stir-fry it with the pork for a few minutes to release its flavor and soften.
- 5
Stir in the gochugaru to coat the pork and kimchi with the spicy chili paste.
- 6
Pour in the rice water, kimchi juice, and add the anchovy broth packet. Stir well and bring the stew to a simmer.
- 7
Add the soup soy sauce and sugar to balance the flavors. Let it cook for 10-15 minutes, allowing the broth to develop depth.
- 8
Add Tofu and Mushrooms: Gently add the tofu cubes and enoki mushrooms. Simmer for another 5-7 minutes until the tofu is heated through and the mushrooms are tender.
- 9
Taste the stew the seasoning as needed with more soy sauce or salt. Garnish with sliced spring onions.
