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–+ servings
spicy fermented vegetable soup

Kimchi Stew

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine Korean
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Cutting board
  • 1 Knife
  • 1 measuring cup
  • 1 Wooden spoon

Ingredients
  

  • 2 cups kimchi chopped
  • 200 grams pork belly sliced
  • 1 tablespoon vegetable oil
  • 4 cups water
  • 2 tablespoons gochujang (Korean red pepper paste)
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 block tofu cubed
  • 1 bunch green onions chopped
  • 1 teaspoon sesame oil

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat.
  • Add the sliced pork belly and cook until browned.
  • Stir in the chopped kimchi and cook for 2 minutes.
  • Add water, gochujang, soy sauce, and sugar to the pot, stirring to combine.
  • Bring the mixture to a boil, then reduce to a simmer.
  • Add the cubed tofu and continue simmering for 15 minutes.
  • Stir in the chopped green onions and cook for an additional 5 minutes.
  • Drizzle sesame oil over the stew before serving.
  • Let the stew rest for 5 minutes before serving.

Notes

For best results, use well-fermented kimchi as it adds more depth and tanginess to the stew. Adjust the heat level by adding more gochujang or using gochugaru (Korean red pepper flakes) if you prefer a spicier stew. Serving with steamed rice will help balance the strong flavors of the stew.
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