KR
South Korea
Featured recipe
Asia
KR
A bubbling Korean stew with aged kimchi, pork belly, tofu, scallions, and a rich spicy broth.
15 min
35 min
4 servings
Easy
50 min
2 cups (300 g) aged kimchi; 1/2 cup (120 ml) kimchi juice; 8 oz (225 g) pork belly; 1 tbsp sesame oil; 1 tbsp gochugaru; 1 tsp gochujang; 1 tsp minced garlic; 1/2 tsp sugar; 3 cups (720 ml) anchovy stock; 14 oz (400 g) firm tofu; 3 scallions
1. Heat sesame oil in a pot. 2. Cook pork for 4 to 5 minutes. 3. Add kimchi and cook for 5 minutes. 4. Stir in gochugaru, gochujang, garlic, and sugar. 5. Add kimchi juice and stock. 6. Simmer uncovered for 20 minutes. 7. Add tofu and simmer for 5 minutes. 8. Add scallions and cook for 1 minute. 9. Taste before adding any extra salt and serve with rice.
SCHNAX TIP
Older sour kimchi gives the broth a fuller flavor.