I was searching the web for recipes that used kimchi and I found several for Kimchi Jjigae or kimchi stew. The main recipes that I found were for pork and kimchi stew. I saw some variations of this dish that replaced the pork with canned tuna (which sounds good) and and some that used tofu in addition to the pork. Many of the recipes called for gochujang which is a spicy Korean condiment made of fermented soy beans, rice and chili powder. Keep in mind that both the kimchi and the gochujang are spiced with chili powder so be careful with the amounts that you use if you do not like it really hot. This stew was pretty easy to make and it was really tasty. I have really enjoyed the few Korean dishes that I have tried so far. I am going to have to start looking for a Korean cookbook.
Kimchi Jjigae (Pork and Kimchi Stew)
- 1 teaspoon sesame oil
- 1/2 pound pork belly (cut into bite sized pieces) – samgyeopsal
- 2 cloves garlic (chopped)
- 2 cups dashi (or water)
- 1 cup kimchi (cut into bite sized pieces)
- 2 tablespoons gochujang
- 1 tablespoon gochugaru
- 1/2 package tofu (cut into bite sized pieces)
- 1 small onion (sliced)
- 1 cup zucchini (cut into bite sized pieces)
- 2 green chilies (sliced)
- 2 green onions (sliced)
- Heat the oil in a large sauce pan.
- Add the pork and saute until it is no longer pink, about 5-7 minutes.
- Add the garlic and saute until fragrant, about a minute.
- Add the kimchi and water bring to a boil.
- Mix in the gochujang and gochugaru and simmer for 20 minutes.
- Add the tofu, onion, zucchini and chilies and simmer until tender, about 5 minutes.
- Remove from heat and add the green onions.