Kimchi Stew (Kimchi-Jjigae)
….Kimchi stew is one of the most loved of all the stews in Korean cuisine. It’s a warm, spicy, savory, delicious dish that pretty much everyone loves. I learned this recipe from my mother. She used a lot of bean sprouts. My mother’s hometown was Jeonju which has a famous dish called “Bean Sprout Soup”. It seems to have been applied to Kimchi Stew. So, I had to have bean sprouts in it. One day, ANNE asked the Kimchi Stew recipe from me. Finally I’ll try to write it for her today.
Serving: 4–5
Time: 50 minutes
Ingredients:
- 2 1/2 cup kimchi, cut bite-sized
- 1 1/2 cup kimchi juice
- 2 1/2 cup bean sprouts, cleaned
- 1 1/2 cup pork belly, cut one bite size
- 2 1/2 cup anchovy broth
- 1 1/2 cup onion, sliced
- 2 Ts chili powder
- 1/2 Ts gochujang
- 1 1/2 cup water
- 5 stems green onion, sliced into 1 inch
- 1 tofu, sliced into 1/2 inch
- 1 Ts anchovy sauce(this is optional)
Cooking Instructions:
- Turn on the heat with medium heat and Put the bean sprouts and water into a pot with a lid to boil them. Boil for 1–2 minutes.
2. Turn off the heat and take out the boiled bean sprouts to set aside.
3. Mix the kimchi, kimchi juice, pork belly, onion, chili powder and gochujang into a bowl.
4. Pour the mixed ingredients and anchovy broth into the pot (put together with the boiled bean sprouts water).
5. Heat them on high heat and boil it for 20 minutes. After 20 minutes, turn down to medium heat and add the tofu, boiled bean sprout and green onions to keep boiling them for 5–10 more minutes.
6. Add some anchovy sauce if it is too bland. Serve it.
You can also view this recipe on instagram.
