Kimchi jiggae (Korean kimchi stew)
Serves 225 mins prep70 mins cook
it’s a comforting post-workout meal for me that’s now in my regular rotation
0 servings
What you need
Instructions
-Heat a large pot over medium. Add in the kimchi & juice and cook for a few minutes. Add in the pork belly and white onion and sauté until the pork is mostly cooked through, about 5 minutes. -Add in the mushrooms and tofu, then pour in the chicken stock. Simmer for 10 minutes or so. -Meanwhile, in a small bowl, combine the minced garlic, gochujang, gochugaru, soy sauce, rice vinegar, and mirin. Stir to form a loose paste, then add it into the kimchi stew. -Serve the stew over fresh white rice and garnish with the scallions plus extra kimchi. Enjoy!View original recipe