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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.



  • 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


  1. Cut the kimchi into bite sizes. 
  2. Cut the pork belly into bite sizes. Slice the tofu (about half an inch thick), and roughly chop the scallions.
  3. 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.
  4. 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.
  5. Add the tofu and scallions. 
  6. 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!


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