Kimchi-Jjigae (Kimchi Stew)



1 cup homemade kimchi

175g pork belly (sliced)

1 box (300g) tofu (sliced into bite-size pieces)

1 packet (100g) enoki mushroom (discard the ends and separate the mushroom by hand)

2 stalks spring onion (cut into section)

Anchovy Stock:

2 tbsp peeled anchovies

1 cup white radish strips

2 stalk spring onion (white part only)

4 cups water


1 tbsp Korean red pepper powder

1 tbsp gochujang

1 tsp sugar

1 tsp salt

1 tsp sesame oil


1 stalk spring onion (chopped)

Preparation Instructions:

  1. In a pot, add in 4 cups of water, peeled anchovies, white radish strips and white part of spring onion. Bring to a boil, turn heat to low and continue to simmer for 15 minutes.
  2. Add in sliced pork belly, continue to simmer until cooked.
  3. Add in kimchi and seasonings. Bring to a boil.
  4. Add in spring onion, tofu and enoki mushroom. Bring to a boil.
  5. Transfer the kimchi-jjigae into a claypot, garnish with chopped spring onion and serve immediately.

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