There’s a Korean Restaurant in Makati that I frequent to. I order their Korean stew all the time and have been wishing that I can find the recipe and replicate at home. It’s becoming too expensive for me to always go there, haha! After so many years of yearning, I finally found the recipe that is closest to the taste of my favorite Kimchi Stew!!! So today, sharing with you now one of my most-beloved recipe: Kimchi Stew!
I was too nervous after my first try. However, I’m happy to share that my Kimchi Stew was successful! It was really yummy and I love it! The next time I crave for stew after binge-watching Korean shows, I now know what to cook!
Yield 6 servings
Inspired by The Woks of Life
- 1 tablespoon olive oil
- 1 piece onion, sliced thinly
- 5 cloves garlic, minced
- 1/4 kilo pork belly, chopped thinly
- 1/2 kilo kimchi, chopped (juice included)
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 tablespoon chili flakes
- 1 tablespoon gochujang/Korean Pepper Paste (Red color container)
- 3 cups chicken broth (I used Knorr Chicken cubes for this recipe)
- 8 oz firm tofu, sliced thinly
- 1 teaspoon sesame oil
- 2 green onions, chopped
- In a large pot, heat oil over medium heat.
- Add onions, garlic and pork. Cook for 5 minutes or until pork is light-brown in color.
- Add kimchi and cook for another 3 minutes.
- Add salt, sugar, chili flakes, gochujang and chicken broth. Stir ingredients and lower heat.
- Cover the pot and let it simmer for 10 minutes.
- Add tofu. Do not stir. Cover the pot again and let it simmer for another 10 minutes.
- Stir in sesame oil.
- Serve and garnish with green onions.