Kimchi Stew


3/4 lb of pork belly, thinly sliced ( vegetarian omit pork belly)

1tbsp sesame oil

2 cups kimchi

1/2 onion, chopped

2 cloves garlic, finely chopped

1 tbsp kochujang

1 tbsp kochukaru

1 tbsp soy sauce

3 cups of water

1/2 block of tofu, cubed

2 scallions, chopped

Serves: 4


If using pork, saute in 1/2 tbsp sesame oil in soup pot for few minutes.  Add kimchi to pot and stir-fry about five minutes. 

Add remaining oil, onion, garlic kochujang and kochukaru, mixing to combine. Pour water into the pot and bring it to a boil.  Reduce heat to simmer.

Cook for 20-30 minutes, adding tofu after the first 10 minutes and scallions at the very end. Serve with rice.