Kimchi Chigae (Kimchi Stew)

Anyeonghasayo! All thanks to my recent obsession with the Korean culture, I found my kitchen fully stocked with a good variety of Korean ingredients. Packed with piquent, tangy flavours, this appetite-whetting kimchi stew is ideal for one of those cold rainy days or whenever the lazy side gets the better of you. Goes superbly with a bowl of steamed rice.


100g                        pork belly, thinly sliced (I used the sukiyaki type)
1 packet                   silken tofu, cut into small pieces
1/2 medium              yellow onion, sliced
1 stalk                      scallion, cut into 1-inch long
1 cup                        chopped kimchi
1/2 tablespoon          gochujang (Korean hot pepper paste)
1/2 tablespoon          sugar
3 cups                       water
1 teaspoon                sesame oil


Place all ingredients except the tofu and sesame oil in a pot. Bring to boil for 10 minutes. Lower heat and simmer for another 20 minutes, adding the tofu during the last 5 minutes. Drizzle the sesame oil over and serve.

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