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.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 286 Calories

Ingredients

• 1 tablespoon white sugar
• 3 cups water
• 4 cloves garlic, minced
• 1 cup diced zucchini
• 1 cup sliced fresh mushrooms
• ¼ cup fish sauce
• 1 cup diced tofu
• 1 cup chopped kimchi
• 1 jalapeno pepper, seeded and sliced
• ½ cup reserved juice from kimchi
• ¼ cup anchovy fillets
• ½ onion, julienned
• 4 ounces sliced pork belly
• 1 tablespoon Korean red chili pepper paste (gochujang)
• 1 green onion, julienned

Recipe Instructions

Step 1

Combine water and anchovies in a large saucepan to form the stock. Boil for 30 minutes. Remove anchovies.

Step 2

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.