Kimchi Jjigae
A warm, tangy stew where ripe kimchi and savory pork meld into a spicy, comforting broth—brightened with tofu and scallions for a hearty weeknight meal.
3 cup ripe kimchi, roughly chopped with juices
1 lb pork shoulder, trimmed and cut into 1/2-inch slices
14 oz soft tofu, cut into 1-inch cubes
4 cup chicken broth
1 tbsp gochujang
1 tsp gochugaru
1 tbsp soy sauce
1 tbsp sesame oil
3 clove garlic, minced
1 yellow onion, thinly sliced
3 stalk green onion, cut into 1-inch pieces
1 tsp sugar
1 tbsp vegetable oil
1 tsp toasted sesame seeds
1 cup water
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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