Kimchi Stew
A fiery, deeply comforting Korean stew packed with well-fermented kimchi, pork belly, and silky tofu.
- 30 min
- 441 kcal / serving
- easy
- Protein
- 26 g
- Fat
- 35.5 g
- Carbs
- 14.5 g
Contains: gluten, soy, fish, crustaceans (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 250 g aged, sour Kimchi (coarsely chopped)
- 150 g pork belly (thinly sliced)
- 200 g firm tofu (sliced)
- 1 pc onion (sliced into strips)
- 1 tbsp Gochugaru (Korean chili flakes)
- 1 tbsp soy sauce
- 300 ml water or Dashi broth
- 2 pc scallions (sliced into rings)
Method
- Render the pork belly slices in a pot over medium-high heat for about 3 minutes until lightly browned and crispy.
- Add the chopped aged kimchi and onion strips to the pot, stir-frying them with the pork fat for 5 minutes.
- Stir in the Gochugaru chili flakes and soy sauce, roasting them for 1 minute until fragrant.
- Pour in the water or Dashi broth, stir thoroughly, and bring the stew to a rolling boil.
- Lower the heat, cover with a lid, and let it simmer gently for 15 minutes until the kimchi becomes tender.
- Arrange the tofu slices on top, scatter the scallions, and let it simmer uncovered for a final 5 minutes before serving.
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