Kimchi stew is one of Koreans' most-loved stews. It's warm, hearty, spicy, savory, delicious, and easy to make. As long as they can handle spicy food, I never met a person who didn't like kimchi-jjigae!
Prep time: P0DT0H5M0S
Cook time: P0DT0H25M0S
Total time: P0DT0H30M0S
Rating
stars ( reviews)
Keywords
돼지고기 김치찌개, 김치찌개, kimchi chigae, Kimchi jjigae, kimchi soup, kimchi stew, kimchi stew recipe, kimchijjigae, Korean cooking, Korean cuisine, korean food, Korean kitchen, Korean recipes, Maangchi kimchi stew, pork kimchi stew
Ingredients
1 teaspoon toasted sesame oil
2 cups of anchovy stock (or chicken or beef broth)
7 large dried anchovies, heads and guts removed
⅓ cup Korean radish (or daikon radish), sliced thinly
4x5 inch dried kelp
3 green onion roots
4 cups water
2 teaspoons sugar
2 teaspoons gochugaru (Korean hot pepper flakes)
1 tablespoon gochujang (hot pepper paste)
Categories
Stew
Cuisine
Korean
Steps
Put the anchovies, daikon, green onion roots, and dried kelp in a sauce pan. Add the water and boil for 20 minutes over medium high heat. Lower the heat to low for another 5 minutes. Strain.
Place the kimchi and kimchi brine in a shallow pot. Add pork and onion. Slice 2 green onions diagonally and add them to the pot.
Add salt, sugar, hot pepper flakes, and hot pepper paste. Drizzle sesame oil over top and add the anchovy stock
Cover and cook for 10 minutes over medium high heat.
Open and mix in the seasonings with a spoon. Lay the tofu over top. Cover and cook another 10 to 15 minutes over medium heat.
Chop 1 green onion and put it on the top of the stew. Remove from the heat and serve right away with rice.
