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I've been perfecting my kimchi stew for years, and let me tell you, it's a game-changer. This hearty, spicy dish warms you up from the inside out. Packed with bold flavors, tender pork belly, and silky tofu, it's comfort food at its finest. My secret? Using plenty of kimchi juice for that extra tangy kick. Trust me, once you try this recipe, you'll be hooked. It's so good, you might just lick the bowl clean!
Ingredients for Delicious Kimchi Stew
- Kimchi: Fermented cabbage adds tangy, spicy depth to the stew, infusing it with rich umami flavor and probiotics.
- Pork belly: Fatty pork belly provides richness and flavor, enhancing the overall taste and texture of the stew.
- Tofu: Tofu adds a creamy texture and soaks up the flavors of the stew, providing a contrast to the spicy broth.
- Gochugaru: Korean chili flakes bring heat and depth of flavor, essential for creating the signature spicy kick of the stew.
- Gochujang: Korean chili paste adds complexity and depth to the stew, contributing a sweet, spicy, and savory flavor profile.
- Garlic: Minced garlic infuses the stew with aromatic pungency, enhancing the overall depth of flavor and adding a savory note.
- Sesame oil: Sesame oil provides a nutty, toasty flavor that rounds out the stew, adding richness and depth to the broth.
- Green onions: Chopped green onions add freshness and a pop of color to the stew, enhancing the overall presentation and flavor profile.
Read more: Kimchi Jjigae Stew Recipe
Essential Tools for Making This Stew Recipe
- Pot: Essential for cooking the stew and simmering the ingredients.
- Knife: Needed for chopping ingredients like kimchi, tofu, and green onions.
Kimchi Stew Recipe
Equipment
- Pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 cups Kimchi chopped
- 1 cup Kimchi juice
- 1 cup Water
- 200 grams Pork belly sliced
- 1 block Tofu cut into cubes
- 1 tbsp Gochugaru (Korean chili flakes)
- 1 tbsp Gochujang (Korean chili paste)
- 2 cloves Garlic minced
- 1 tsp Sesame oil
- 2 stalks Green onions chopped
Read more: Kimchi Ramen Stew Recipe
Instructions:
- 1. In a pot, add the chopped kimchi, kimchi juice, and water. Bring to a boil.
- 2. Add the sliced pork belly and cook until the pork is no longer pink.
- 3. Add the tofu, gochugaru, gochujang, and minced garlic. Stir well.
- 4. Reduce the heat and let it simmer for about 20 minutes.
- 5. Add the sesame oil and chopped green onions. Stir and cook for another 5 minutes.
- 6. Serve hot with steamed rice.
Notes:
Nutrition value:
Keywords:
Read more: Tuna Kimchi Stew Recipe
Can You Make Kimchi Stew Ahead of Time?
Make Ahead Instructions
- Cook the kimchi stew as directed in the recipe.
- Let the stew cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cook the kimchi stew as directed in the recipe.
- Allow the stew to cool down.
- Transfer to a freezer-safe container or resealable bags.
- Label with the date and store in the freezer for up to 2 months.
Kimchi stew is a popular Korean dish that is known for its spicy and tangy flavors. It is believed that kimchi stew was originally created as a way to use up older, fermented kimchi that was too sour to eat on its own.
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