Créé avec l’IA
Kimchi Stew (Kimchi Jjigae)
45 min Moyen
Ingrédients
4 Portions
- vegetable oil1 tablespoon
- pork belly1/2 pound
- kimchi1 cup
- onion1/2 piece
- garlic2 cloves
- ginger1 teaspoon
- gochujang (Korean red pepper paste)1 tablespoon
- water or chicken stock4 cups
- tofu1 block
- green onions2 pieces
- soy sauce1 tablespoon
- sesame oil1 teaspoon
Instructions
- 1
Heat the vegetable oil in a large pot over medium heat.
- 2
Add the pork belly and cook until it starts to brown, about 3-5 minutes.
- 3
Add the chopped kimchi and cook for another 2-3 minutes until it softens.
- 4
Stir in the sliced onion, minced garlic, and minced ginger, and cook for about 1 minute until fragrant.
- 5
Mix in the gochujang and cook for another minute to combine the flavors.
- 6
Pour in the water or chicken stock and bring the stew to a boil. Once boiling, reduce the heat to a simmer.
- 7
Add the tofu cubes to the pot and let the stew simmer for about 15 minutes, allowing the flavors to meld together.
- 8
Add the sliced green onions, soy sauce, and sesame oil, and simmer for an additional 5 minutes.
- 9
Taste the stew and adjust the seasoning if necessary. Serve hot in bowls.
