Serves 2 people
500 g kimchi (cut into chunks)
¼ cup kimchi sauce
250 g pork shoulder (cut into bite size pieces)
3 scallions (sliced)
1 cup onion
1 tsp salt
2 tsp sugar
1 tbsp gochugaru (chili flakes)
1 tbsp gochujang
1 tbsp sesame oil
3 cups vegetable stock
1 pack firm tofu
2 tbsp chopped scallions

Recipe Courtesy of
Asian Food Network

Kimchi Jigae

The answer is no, it’s not as spicy as it looks. The Kimchi Jigae, or kimchi stew, may look incredibly spicy but it is actually quite mild when compared to say, the crushed red pepper flakes you use on your pizza. The main ingredients that make thisdish include thinly sliced pork belly, Korean red pepper paste and chili flakes, firm tofu and of course, the kimchi!

No Nuts

Difficulty: Medium

Preparation: 20 min
Cook: 30 min
Clean up: 10 min

Steps: 3 steps
13 Ingredients

Difficulty: Medium
Steps: 3 steps
13 Ingredients

Preparation: 20 min
Cook: 30 min
Clean up: 10 min

Instructions

Cut ingredients
- Cut tofu into thick slice.
- Slice onion.

Line the stew pot
- Using a wide shallow pot, place kimchi and sauce. Then add pork and onion and scallions over it.
- Add salt, sugar, chili flakes and gochujang.
- Drizzle sesame oil over the top and add the stock.

Cook the stew
- Cover and cook for 10 min over medium high heat.
- Open and use a spoon to mix the seasoning till they are well combined.
- Lay the sliced tofu over the top and cook for another 15 min.

Plate and Serve!

Remove from heat. Top with chopped scallions and serve with rice.

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Name: Kimchi Jigae
Prep time: P0Y0M0D0H20M0S
Cook time: P0Y0M0D0H30M0S
Total time: P0Y0M0D0H50M0S
Yield: Serves 2 people
Cuisine: Asian
Ingredients: 500 g kimchi (cut into chunks); ¼ cup kimchi sauce; 250 g pork shoulder (cut into bite size pieces); 3 scallions (sliced); 1 cup onion; 1 tsp salt; 2 tsp sugar; 1 tbsp gochugaru (chili flakes); 1 tbsp gochujang; 1 tbsp sesame oil; 3 cups vegetable stock; 1 pack firm tofu; 2 tbsp chopped scallions