Korean kimchi stew (kimchijigae)
Indulge in a spicy Korean kimchi stew (kimchijigae) with pork, tofu, and gochujang—served hot with rice.
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Cooking tools:
- Kitchen scale
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Pot
- Stove
- Spoon
- Serving bowl
Ingredients
- 500 g kimchi, cut into bite size pieces
- 70 ml kimchi brine
- 1/2 package firm tofu, sliced in pieces of 1 cm
- 3 green onions
- 1 onion, sliced
- 1 tsp salt
- 2 tsp sugar
- 2 tsp gochugaru (or chili powder)
- 1 tbsp gochujang
- 1 tsp sesame oil
- 500 ml anchovy stock (or another kind of stock)
- 250 g pork shoulder (or pork belly) optional
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