Spicy and Savoury Korean Stew

 

Ingredients:

500 grams kimchi, chopped

1/2 cup kimchi brine

250 grams pork belly, thinly sliced

1 medium onion, sliced

1 green onion, chopped

1 clove garlic, minced

1 inch ginger, grated

1 tablespoon gochugaru (Korean chilli flakes)

1 tablespoon fish sauce

1 teaspoon soy sauce

1 teaspoon sesame oil

4 cups chicken broth or vegetable broth

1 block (around 300g) firm tofu, drained and cubed

Optional vegetables: mushrooms, zucchini, green beans, etc.

Instructions:

1. Prepare the kimchi: In a large pot or Dutch oven, combine the chopped kimchi and kimchi brine. If your kimchi is very sour, you may want to adjust the amount of brine used.
2. Sauté the aromatics: Heat the sesame oil over medium heat. Add the pork belly and cook until browned on all sides. Remove the pork from the pot and set aside.
3. Build the flavour base: Add the onion, green onion, garlic, and ginger to the pot. Sauté for 2-3 minutes until softened and fragrant.
4. Spice it up: Stir in the gochugaru (Korean chilli flakes) and cook for another minute, allowing the chilli flakes to release their flavour.
5. Add the liquids: Pour in the fish sauce, soy sauce, and chicken or vegetable broth. Bring to a boil.
6. Simmer and soften: Reduce heat to low, add the browned pork, and simmer for 10 minutes.
7. Incorporate the vegetables: Add any additional vegetables you're using (mushrooms, zucchini, green beans, etc.) and simmer for another 5 minutes, or until tender-crisp.
8. Tofu time: Gently stir in the cubed tofu and simmer for 2-3 minutes to heat through.
9. Adjust and serve: Taste the stew and adjust seasonings as needed. You can add more gochugaru for extra spice, or a drizzle of sesame oil for added richness. Serve hot with a bowl of rice and enjoy!

Tips:

• You can use leftover kimchi for this recipe. The riper the kimchi, the deeper the flavour of the stew.
• Substitute other protein sources like chicken, beef, or tofu crumbles for the pork belly. Adjust cooking times accordingly.
• If you don't have gochugaru, you can use Korean chilli paste (gochujang) instead. Start with a smaller amount and gradually add more to your desired spice level.
• Kimchi jjigae is even tastier the next day! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutritional Information:

(Based on a serving for 1 person)

• Calories: around 400 (depending on fat content of pork belly)
• Fat: around 20 grams
• Protein: around 30 grams
• Carbs: around 20 grams
• Sodium: moderate (due to kimchi brine, fish sauce, and soy sauce)

Enjoy this taste of Korea!