Kimchi Jjigae (Kimchi Tofu Stew)
Total Time:30 minutes; 15 minutes active
In Korean cooking, kimchi is used as an ingredient many dishes, including soups and stews. In this hearty stew, kimchi provides an instant depth of flavor that would otherwise take several ingredients and more cooking time to accomplish. You can make this stew vegetarian or with meat - both are delicious!
- 2 cups anchovy stock (or try vegetable or chicken stock)
- 1/2 cup of kimchi brine
- 2 teaspoons sugar
- 1 medium onion, sliced
- 4 oz. pork belly, cut into 1/2 inch pieces
- 1 medium zucchini, sliced into rounds (or try other vegetables)
- 3 large scallions, chopped (reserve one for garnish)
- 1 teaspoon toasted sesame oil
- 1-2 teaspoons gochugaru (Korean hot pepper flakes)
- 1 teaspoon gochujang sauce (Korean hot pepper paste)
- 2 cups kimchi, sliced into bite-sized pieces
- 1 lb. firm tofu, sliced into bite-sized pieces
- In a large pot, combine the stock, brine, sugar, onion and pork and bring to a boil. Add the zucchini, scallions, sesame oil, gochugaru, gochujang and kimchi. Return to a boil, then reduce to medium and cover. Simmer for 10 minutes. Uncover and taste the broth. Add salt to taste, if needed.
- Slice the tofu and place on top of the stew, then cover the pot, lower the heat and simmer for 10 minutes. Uncover and sprinkle with reserved scallion for garnish.
- Serve in bowls with warm rice as a side.
730 calories, 27 g. fat, 20 mg. cholesterol, 610 mg. sodium, 95 g. carbohydrate, 4 g. fiber, 29 g. protein