- 1 teaspoon sesame oil
- 1/2 pound pork belly, cut into bite-size pieces
- 2 cloves garlic, chopped
- 2 cups prepared dashi stock
- 1 cup kimchi, cut into bite-size pieces
- 2 tablespoons gochujang (Korean chile paste)
- 1 tablespoon gochugaru (Korean chile powder)
- 1/2 (12 ounce) package tofu, cut into 1/2-inch squares
- 1 cup zucchini, cut into bite-size pieces
- 1 small onion, sliced
- 2 green chile peppers, sliced
- 2 green onions, sliced
- Heat sesame oil in a large saucepan over medium-high heat. Add pork and cook until no longer pink in the center, 5 to 7 minutes. Stir garlic into pork mixture and cook until fragrant, about 1 minute.
- Stir dashi stock and kimchi into the pork mixture; bring to a boil. Stir in gochujang and gochugaru; simmer until stew is thickened slightly, about 20 minutes.
- Stir tofu, zucchini, onion, and green chile peppers into the stew; cook until tender, about 5 minutes. Remove from heat and garnish with green onion.
10/06/2019
recipepes.com
mae's kimchi stew, recipe
PT15M
PT1H
5
455 calories
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