- 3 cups water
- 1/4 cup anchovy fillets
- 1 cup diced zucchini
- 1 cup diced tofu
- 1 cup sliced fresh mushrooms
- 1 cup chopped kimchi
- 1/2 cup reserved juice from kimchi
- 1/2 onion, julienned
- 4 ounces sliced pork belly
- 1/4 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
- 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.
06/29/2019
recipepes.com
gochujang kimchi jjigae (kimchi stew), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
