Kimchi Jjigae (Kimchi Stew 김치찌개)
Ingredients: vegetable oil, onion, garlic, pork belly, kimchi · 45 min cook time · 260kcal · $11.70
Ingredients
1teaspoon vegetable oil, 0.25medium onion, 4cloves garlic, 3ounces pork belly, 0.75cup kimchi, 1teaspoon Korean chile flakes, 0.5teaspoon sugar, to taste salt, 0.25cup kimchi juice, 1cup anchovy and kelp broth, 8ounces tofu, 2pieces shiitake mushrooms, 2stalks green onions, 0.5teaspoon sesame oil
Instructions
1. In a pot, add vegetable oil over high heat, then add onion, garlic, and pork belly until softened and pork is slightly browned.
2. Add kimchi (reserving juice) and cook until it turns dark red.
3. Add Korean chile flakes, sugar, salt, kimchi juice, and anchovy & kelp broth, and give it a good stir.
4. Layer in tofu and sliced shiitake mushrooms.
5. Cover and let simmer for 30 minutes.
6. Top with green onions and sesame oil before serving.
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