GOCHUJANG KIMCHI JJIGAE (KIMCHI STEW)

Gochujang Kimchi Jjigae (Kimchi Stew) image

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.

Provided by AsianFoodieGirl

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 1h10m

Yield 4

Number Of Ingredients 15

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 1920.9 mg, Sugar 7.5 g