Kimchi Stew (Kimchi Jigae

• Gluten free

• Meat

  • 3 cups Chicken
  • 1/2 lb Pork belly or shoulder

• Produce

  • 3 cloves Garlic
  • 1 tbsp Korean chili flakes
  • 1 Onion
  • 1 Scallion

• Refrigerated

  • 1 cut into thick 4-inch thick slices 8 oz. firm tofu, firm

• Baking & Spices

  • 1 tbsp Gochujang
  • 1 tsp Salt
  • 2 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Oil
  • 1 tsp Sesame oil

• Prepared

  • 1 lb Kimchi, with juices

Found on thewoksoflife.com

Description

Ingredients

• 1 tablespoon oil
• 1 onion, thinly sliced
• 3 cloves garlic, sliced
• ½ pound pork belly or shoulder, thinly sliced
• 1 pound kimchi (with juices), chopped
• 1 teaspoon salt
• 2 teaspoons sugar
• 1 tablespoon Korean chili flakes
• 1 tablespoon gochujang (Korean red pepper paste)
• 3 cups chicken, fish, or beef broth
• 8 oz. firm tofu, cut into ¼-inch thick slices
• 1 teaspoon sesame oil
• 1 scallion, chopped

Directions

• In a large pot, heat the oil over medium high heat. Add the onion, garlic, and pork belly, and cook for about 5 minutes, until the pork is lightly browned and the onions start to soften.
• Add the kimchi and fry for 2 minutes. Then add the salt, sugar, chili flakes, gochujang, and broth. Stir until combined. Bring to a simmer, cover, and cook for 10 minutes.
• Uncover and lay the tofu over the top. Replace the cover and simmer for another 10 minutes. Uncover for the last time and stir in the sesame oil. Garnish with the chopped scallion and serve immediately with steamed rice!