Gochujang Kimchi Jjigae (Kimchi Stew) Tasty Recipes

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Gochujang Kimchi Jjigae (Kimchi Stew)

"I am a Korean food lover and I have tried many restaurants in Koreatown, NYC. My favourite dish is from Pocha 32. I tried to imitate the taste of it and now my kimchi stew with gochujang is my family's all time favourite and the center of all the barbeque parties."

Ingredients :

• 3 cups water
• 1/4 cup anchovy fillets
• 1 cup diced zucchini
• 1 cup diced tofu
• 1 cup sliced fresh mushrooms
• 1 cup chopped kimchi
• 1/2 cup reserved juice from kimchi
• 1/2 onion, julienned
• 4 ounces sliced pork belly
• 1/4 cup fish sauce
• 4 cloves garlic, minced
• 1 tablespoon Korean red chili pepper paste (gochujang)
• 1 tablespoon white sugar
• 1 jalapeno pepper, seeded and sliced
• 1 green onion, julienned

Instructions :

Prep : 25M	Cook : 4M	Ready in : 1H10M

• Combine water and anchovies in a large saucepan to form the stock. Boil for 30 minutes. Remove anchovies.
• Stir zucchini, tofu, mushrooms, kimchi, kimchi juice, onion, pork belly, fish sauce, garlic, chili pepper paste, sugar, and pepper into the prepared stock. Bring to a boil; cook 15 minutes. Top with green onion.

Notes :

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