Kimchi jiggae (Korean kimchi stew) | Alexa Whats for Dinner

Alexa Whats for Dinner

Name: Kimchi jiggae (Korean kimchi stew)
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 2
Ingredients: Boskovich Green Onions; Tamanishiki Rice, Super Premium, Short Grain; STAR Vinegar, Red Wine, Italian Kitchen; Kikkoman Rice Vinegar; Wan Ja Shan Soy Sauce; Mother In Law's Kimchi Gochugaru Korean Chile Flakes; Chung Jung One Gochujang Korean Chili Sauce; Elephant Garlic; Kitchen Basics Chicken Stock; House Foods Tofu, Shirataki, Spaghetti; Melissa's Shiitake Mushrooms, Dried; Organic White Onion; Sliced Skinless Pork Belly; Nongshim Bowl Noodles, Spicy Kimchi Flavor

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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

green onion

Tamanishiki Rice, Super Premium, Short Grain

white rice

tbsp long grain rice

cup rice vinegar

cup soy sauce

Mother In Law's Kimchi Gochugaru Korean Chile Flakes

tbsp gochugaru

Chung Jung One Gochujang Korean Chili Sauce

tbsp gochujang

garlic

cup chicken broth

firm tofu

cup shiitake mushrooms

white onion

oz pork belly

Nongshim Bowl Noodles, Spicy Kimchi Flavor

cup kimchi

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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!

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