Kimchi chigae (kimchi stew)
Korea is first-and-foremostly, a chigae (or stew) culture. This traditional stew is made with pork belly, aged kimchi, tofu and vegetables in a bowl and brought to a boil.
YIELDS
4
Ingredients
- 2 packs bite-sized kimchi, fully fermented
- 4 oz pork belly
- 3 teaspoons gochugaru (Korean red chilli pepper flakes)
- 1 teaspoon garlic, minced
- 1 tablespoon cooking oil
- 1/2 cup juice from kimchi
- 6 oz firm tofu
- 2 scallions
- Salt and black pepper, to season
Directions
- Cut the kimchi into bite sizes.
- Cut the pork belly into bite sizes. Slice the tofu (about half an inch thick), and roughly chop the scallions.
- Heat a small to medium pot with one tablespoon of oil. Add the kimchi, pork, red pepper flakes and garlic and cook over medium-high heat until the kimchi is softened and the pork cooks through, about five to seven minutes.
- Add the kimchi juice and about two to two and a half cups of water. Bring to a boil, and continue cooking for five minutes. Reduce the heat to medium, and boil, covered, for about 15 minutes. You can add more water if necessary.
- Add the tofu and scallions.
- Add salt (or soup soy sauce) and pepper to taste. Boil until the tofu is cooked through, about five minutes. Serve while bubbling over from the heat. Enjoy!
