Name: Gochujang Kimchi Jjigae (Kimchi Stew)
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Water - 3 cups; Anchovy fillets - ¼ cup; Diced zucchini - 1 cup; Diced tofu - 1 cup; Sliced fresh mushrooms - 1 cup; Chopped kimchi - 1 cup; Reserved juice from kimchi - ½ cup; Onion, julienned - ½; Sliced pork belly - 4 ounces; Fish sauce - ¼ cup; Garlic, minced - 4 cloves; Korean red chili pepper paste (gochujang) - 1 tablespoon; White sugar - 1 tablespoon; Jalapeno pepper, seeded and sliced - 1; Green onion, julienned - 1

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Gochujang Kimchi Jjigae (Kimchi Stew)

1. Water - 3 cups

2. Anchovy fillets - ¼ cup

3. Diced zucchini - 1 cup

4. Diced tofu - 1 cup

5. Sliced fresh mushrooms - 1 cup

6. Chopped kimchi - 1 cup

7. Reserved juice from kimchi - ½ cup

8. Onion, julienned - ½

9. Sliced pork belly - 4 ounces

10. Fish sauce - ¼ cup

11. Garlic, minced - 4 cloves

12. Korean red chili pepper paste (gochujang) - 1 tablespoon

13. White sugar - 1 tablespoon

14. Jalapeno pepper, seeded and sliced - 1

15. Green onion, julienned - 1

How to cook deliciously - Gochujang Kimchi Jjigae (Kimchi Stew)

1. Stage

Combine water and anchovies in a large saucepan to form the stock. Boil for 30 minutes. Remove anchovies.

2. Stage

Stir zucchini, tofu, mushrooms, kimchi, kimchi juice, onion, pork belly, fish sauce, garlic, chili pepper paste, sugar, and pepper into the prepared stock. Bring to a boil; cook 15 minutes. Top with green onion.