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Bring the wave of Korean dramas right into your kitchen with this easy recipe for kimchi stew with pork and tofu! This popular Korean dish, kimchi jjigae is deliciously rich and flavorful! A bowl of salty, sour, sweet, and spicy stew in one!
I've been cooking this dish for a while but have not quite gotten the right balance of saltiness and spiciness until recently. I always skip adding the kimchi brine that was why my kimchi stew before was just meh and bland.
My love for kimchi started during our trip to South Korea in 2017. When you eat at any diner in Korea, there's always kimchi and lots of sides in every dish! Authentic kimchi is not just spicy and salty but amazingly has a tinge of sweetness. The cabbage tastes fresh and crunchy too.
Make sure to try my homemade kimchi recipe.
I'm glad that here in the US, Asian store is abundant. I usually buy kimchi in bulk. A 10-pound jar costs $20. I use it all the time, especially when I cook this stew or as a side to any fried food I eat. This stew is a household favorite I have in rotation twice a month.
How To Make Kimchi Stew with Pork and Tofu?
Cooking kimchi stew is easy and simple using store-bought broth like chicken, beef, or vegetables. In Korea, they usually make their stock from scratch using anchovy.
But I'm using chicken broth for this recipe because that's what I have on hand. You can also use beef or vegetable stock.
To make kimchi stew, you will need sesame oil, garlic, onions, pork belly, kimchi, its brine, broth, gochujang (Korean red pepper paste), salt, sugar, firm tofu, and scallions.
Except for kimchi, I never really liked spicy food so this version is a bit mild on the spiciness. If you like hot and spicy kimchi stew, add more red pepper paste and chili flakes.
You will need a pot to cook this stew. In Korean dramas, they usually serve this in a stone bowl called dolsot.
In medium-high heat, start heating a tablespoon of vegetable oil. Saute 2 teaspoons of minced garlic, medium-size sliced onions, and half a pound of pork belly for 5 minutes or until the pork is n longer red.
Add 2 cups of chopped kimchi along with 1/4 cup of kimchi brine. Simmer for 2 minutes. Pour in 2 cups of broth and add 2 teaspoons of gochujang and 2 teaspoons of sugar. Season with salt and simmer for 10 minutes. Topped with sliced firm tofu and sprinkle with scallions. Add a splash of sesame oil, cover the pot, and simmer for 2 minutes.
Kimchi stew with pork and tofu is best served with rice and fried salted mackerel.
What to do with leftover kimchi stew? What I always do with the leftover stew is turn it into ramen or udon. I either add ramen or udon noodles to the soup and stir in an egg.
Kimchi Stew Recipe with Pork and Tofu
Delicrunch.co
Bring the wave of Korean dramas right into your kitchen with this easy recipe for kimchi stew with pork and tofu! This popular Korean dish, also known as kimchi jjigae is deliciously rich and flavorful! A bowl of salty, sour, sweet, and spicy stew in one!
1/4cupkimchi brineit usually comes with the kimchi
2cupsbrothchicken, beef or vegetable
2teaspoonsgochujang(korean red pepper paste)
2teaspoonssugar
salt to season
12ozfirm tofusliced
1stemscallionssliced
1teaspoonsesame oil
Instructions
In a pot, heat oil in medium-high heat and saute the onions, garlic and the pork belly for 5 minutes or until the pork is not red anymore.
Add chopped kimchi along with its brine. Simmer for 2 minutes. Pour in broth and add in gochujang, and sugar. Season with salt and simmer for 10 minutes.
Topped with sliced firm tofu and sprinkle with scallions. Add a splash of sesame oil, cover the pot and simmer for 2 minutes.
Serve with rice.
Notes
For more spiciness, add another teaspoon of gochujang and 1 teaspoon chili flakes.
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LucyAsays
First time making Jjigae... it turned out great and the family loved it! I only tried it because of this easy to follow recipe 🙂
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Sam Rsays
This was so tasty and completely satisfied my pork belly and kimchi craving! I was wondering if the nutrition info could be provided? specifically the micronutrients. thank you!!
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Andisays
So delicious! I subbed out for pork tenderloin slices, agave syrup and toss in some vermicelli noodles while cooking instead of serving over rice. My new favourite Fall dish!
Soondubu has a much softer and fluffier texture from the silken tofu and the egg that gets cracked in at the end. Kimchi jjigae uses firm tofu that doesn't break down in the stew, and uses a lot more kimchi which is the predominant flavor.
Kimchi can be found in almost every Korean household. It is possible to buy kimchi jars in most supermarkets and online sites. Kimchi offers multiple health benefits and maintains the overall health of the body. It is often recommended to include kimchi in your daily diet.
Kimchi-jjigae (Korean: 김치찌개) or kimchi stew is a jjigae, or stew-like Korean dish, made with kimchi and other ingredients, such as pork, scallions, onions, and diced tofu. It is one of the most common stews in Korean cuisine.
Both silken and regular tofu can be found in soft, medium, firm, and extra-firm consistencies. They are made with the same ingredients, but they are processed slightly differently and are not interchangeable in a recipe.
Firm and extra-firm tofu are dense and solid and hold up well in stir-frys, soups or on the grill. Soft tofu is good for soups and making dips or spreads, where a smoother texture is desirable and the recipe calls for blending, mashing or puréeing.
Kimchi jjigae is a flexible dish. You can use certain ingredients that are already available in your pantry. If pork belly is not available, use a cut of pork that has some fat like pork shoulder or pork butt. Some people even use Spam or bacon.
I make this dish all the time- it's super simple to prepare and hearty and delicious. You can eat it as is or add white rice to it. For a change of pace try brown or wild rice, or even quinoa! Kimchi-jjigae is a Korean staple and very popular in Japan as well.
Kimchi is a fermented vegetable dish that can add a spicy, tangy kick to your meals. Although it can be high in sodium, it also serves up the good-for-you probiotics, fiber, vitamins, minerals, and antioxidants that help your body ward off illness and stay healthy. If you haven't already, give kimchi a try!
Kimchi is a healthy food because it provides beneficial bacteria. It helps balance your gastrointestinal tract by providing probiotics, cleansing digestive routes, and helping with digestion. The high-fibre content in kimchi also helps to detoxify the body.
It will continue to ferment at a cool temperature. If kimchi over-ferments, it will have a very vinegary odor and taste. It is not pleasant to eat raw, so it is often used for soups and stews. If any fermentation gets soft and slimy, then it is a sign of spoilage.
Generally, kimchi is safe for most people unless you have a specific allergy to any of the ingredients. It may also cause some unpleasant side effects such as gas and bloating if you're not used to fermented or high-fibre food.
Kimchi stew (kimchi jjigae) usually has more kimchi and more acidic broth, while the main ingredients in kimchi tofu soup (kimchi soondubu) is the soft tofu.. and some kimchi added to enhance the broth flavor.
Koreans commonly eat kimchi as a side dish with rice and other main dishes, as a topping or ingredient in various dishes such as kimchi fried rice, kimchi stew (kimchi jjigae), kimchi pancakes (kimchijeon), and as a filling in dumplings or sushi rolls.
The vinegar acts as an instant fermenter and will make it taste a LOT better. Don't skip this step, trust me :) Also, the chili flakes and paste should be the true Korean variety; the Chinese, Thai or regular cayenne pepper will not work.
Kimchi stew is thicker than kimchi soup. Kimchi soup is less salty than kimchi stew. Also, soup is always served in individual bowls, with rice. Traditionally in Korean cuisine stews were served in a big pot on the table, and the family would eat communally from the pot.
With exception of the fattiness of the pork belly, this spicy tofu soup is very good for you. Kimchi packs lots of vitamins and minerals in addition to the great probiotics! Tofu has lots of protein and is low fat, and the remaining ingredients are good for you as long as you're not on a low sodium diet.
Long-time fermented kimchi is going to have a sour, rich, and strong taste, which is perfect for making flavorful dishes such as kimchi tofu soup. Fermented kimchi is also loaded with good bacteria, which can help you maintain a healthy digestion.
In Korea, kimchi jjim made with mackerel is also popular. Because the kimchi is slow braised, this recipe uses less liquid than the amount used for kimchi jjigae (stew). The resulting dish is drier than kimchi stew but with deliciously concentrated flavors!
Introduction: My name is Terence Hammes MD, I am a inexpensive, energetic, jolly, faithful, cheerful, proud, rich person who loves writing and wants to share my knowledge and understanding with you.
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