This hot and spicy Korean kimchi stew/soup (also known as Kimchi JJigae) is one of my favourite winter dishes. It is a complete dish in itself as it includes meat, vegetables, tofu and soup along with the unique spicy flavour. I usually make this stew with the old kimchi that has been sitting in the fridge for some time. I like to have this dish with a bowl of rice.
You can also make a vegetarian version of this stew by replacing meat with mushrooms.
- 2 cups kimchi with juice, chopped into small pieces
- 300g pork belly, thinly sliced
- 3-4 cloves garlic, finely chopped
- 2 cups of water
- Few thick slices of tofu
- 3 strips of spring onion, cut into 1-inch pieces
- 1/2 medium-size onion, sliced
- Salt if necessary
- 1 tsp sugar
- 1 tsp Korean red pepper powder or to taste
- 1 tbsp Korean red pepper paste
- 1 tbsp sesame oil
- In a deep pot or saucepan, put onion, kimchi along with the juice and pork.
- Add garlic, sugar, red pepper powder and red pepper paste.
- Add half of the spring onion now, leave the rest aside for later.
- Pour water. Cover the lid and boil it 20-25 minutes in a medium-high heat.
- Add tofu and cook for 5 minutes.
- Before serving, add the rest of the spring onion and sesame oil.