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

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.