I absolutely love Kimchi stew. It's so easy to make yet so delicious. This spicy kimchi stew is served with bubbling hot and makes good use of leftover or older kimchi. Fiery hot and full of flavor. It is so good I finish eating the whole thing every time. I never end up with any leftovers.
3/4 lb of pork belly, thinly sliced ( vegetarian omit pork belly)
1tbsp sesame oil
2 cups kimchi
1/2 onion, chopped
2 cloves garlic, finely chopped
1 tbsp kochujang
1 tbsp kochukaru
1 tbsp soy sauce
3 cups of water
1/2 block of tofu, cubed
2 scallions, chopped
If using pork, saute in 1/2 tbsp sesame oil in soup pot for few minutes. Add kimchi to pot and stir-fry about five minutes.
Add remaining oil, onion, garlic kochujang and kochukaru, mixing to combine. Pour water into the pot and bring it to a boil. Reduce heat to simmer.
Cook for 20-30 minutes, adding tofu after the first 10 minutes and scallions at the very end. Serve with rice.Pin It