Korean Kitchen
Dolsot Bibimbap
A sizzling stone bowl of rice, seasoned vegetables, and gochujang topped with a runny egg.
Korean Kitchen
Free recipe
Kimchi Jjigae Stew
A bold, bubbling stew of aged kimchi, pork, and tofu with deep fermented flavor.
In the kitchen
Ingredients
- 2 cups aged kimchi, chopped
- 8 oz pork belly, sliced
- 1 block soft tofu, cubed
- 1 tbsp gochugaru
- 3 cups anchovy stock
- 1 tsp sesame oil
- 2 green onions, sliced
Method
- Brown the pork belly in sesame oil at the bottom of a pot.
- Add the kimchi and gochugaru and saute until fragrant and softened.
- Pour in the stock, bring to a boil, and simmer for twenty minutes.
- Slide in the tofu cubes, heat through, and finish with green onions.
More Korean Kitchen
You might also cook
Korean Kitchen
Beef Bulgogi
Thin slices of beef marinated in a sweet soy and pear sauce, then quickly seared.
Korean Kitchen
Korean Fried Chicken
Double-fried chicken with an ultra-crispy crust tossed in a sticky sweet-spicy glaze.
Korean Kitchen
Galbi BBQ Short Ribs
Butterflied short ribs marinated in a savory-sweet sauce and grilled over high heat.