Name: Kimchi Stew Aka Kimchi Jjigae Recipe
Total time: 35 min
Yield: 6
Cuisine: Korean

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Nothing says comfort like a bubbling pot of korean kimchi stew aka kimchi jjigae. Spicy, pungent, and oh so delicious The best way to get rid of old kimchi. 

How to make Kimchi Stew Aka Kimchi Jjigae Recipe

The Subversive Table | Lis Lam

Crawler

Korean

<p>Nothing says comfort like a bubbling pot of korean kimchi stew aka kimchi jjigae. Spicy, pungent, and oh so delicious The best way to get rid of old kimchi. </p>

Kimchi + juice old + stinky kimchi required

Pork belly,  cut into bite sized chunks

Water

Heaping gochujang

Package tofu add more or less,  depending on your preference

Sesame oil

Butter

Green onion,  chopped optional garnish

Toasted sesame seeds optional garnish

Add kimchi, pork belly, water, gochujang, and sugar to a large pot. Cover and bring to a boil. Lower heat and simmer until pork belly and kimchi is soft and cooked through, about 25-30 minutes. At the end of the cooking time, the kimchi should be soft and cooked through. The pork belly jiggly and unctuous. The liquid should be vibrantly red, almost orange in color.

step 1

Add tofu and simmer until heated through, about 2-3 more minutes.

step 2

Add sesame oil, and butter. Garnish with green onion and sesame seeds. Serve with rice and enjoy!

step 3

Thesubversivetable