Gochujang Kimchi Jjigae (Kimchi Stew) recipe

All Recipes Soups, Stews and Chili Recipes Stews Seafood

Ingredients

3 cups water
¼ cup anchovy fillets
1 cup diced zucchini
1 cup diced tofu
1 cup sliced fresh mushrooms
1 cup chopped kimchi
½ cup reserved juice from kimchi
½ onion, julienned
4 ounces sliced pork belly
¼ 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

Nutrition Info

285.6 calories
carbohydrate: 14.4 g
cholesterol: 32.5 mg
fat: 20.2 g
fiber: 2 g
protein: 14.8 g
saturatedFat: 6.5 g
servingSize: -
sodium: 1920.9 mg
sugar: 7.5 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

Recipe Yield

4 servings

Recipe Note

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.

Do you like the recipe? Share this tasty recipe!