Kimchi Stew

One of my favourite dishes to order at a Korean restaurant is Kimchi Jjigae - now that I can't dine in to have a sizzling hot stew I decided to try it out myself at home. This is a healthy and easy version that you can try at home! Its definitely not the traditional way of making it and less spicy.⁠


Ingredients you need (1-2 servings):⁠

Few pieces of pork belly for flavour⁠

4-5 Frim Tofu (sliced into 1/2 cm thick pieces or cubes)⁠

1 glove garlic (minced)⁠

Mushrooms⁠

1/4 Zucchini or vegetable of your choice (I also had broccoli here)⁠

1 Spring Onions/Scallions⁠

1/2 cup Kimchi ⁠

1 tsp Gojuchang (red chilli paste)⁠

1 tsp Miso paste ⁠

Water⁠

Extra Virgin Olive Oil (EVOO)⁠

Steps:⁠

1) Prepare all your ingredients⁠

2) Heat a saucepan with some EVOO, add pork and kimchi and cook around 5 mins.⁠

3) Add garlic, gochujang, miso paste, all vegetables and stir fry for another 5 mins. ⁠

4) Pour water until into pot until it slightly covers the ingredients. Bring to boil and reduced heat to simmer for another 10 mins. ⁠

5) Add the tofu in and cook for another 5 - 10 mins⁠

6) Add the scallions and serve with brown rice!⁠

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