Spicy Tofu Kimchi Stew (Kimchi Jjigae)

Ingredients

• 1 cup Kimchi, chopped
• 200 g Firm tofu, cubed
• 100 g Pork belly or pork shoulder, thinly sliced
• 1 tablespoon Gochujang (Korean red pepper paste)
• 2 cloves Garlic, minced
• 1/2 medium Onion, sliced
• 2 cup Water or low‑sodium broth
• 1 teaspoon Sesame oil
• 1 stalk Green onion, chopped (for garnish)(optional)
• 1 teaspoon Soy sauce

Instructions

1. 1

   Heat the sesame oil in a medium pot over medium heat; add the sliced onion and minced garlic, sauté for 2 minutes until fragrant.

2. 2

   Add the pork slices and stir‑cook for 3 minutes until lightly browned.

3. 3

   Stir in the chopped kimchi and gochujang, cooking for another 2 minutes to combine flavors.

4. 4

   Pour in the water or broth, bring to a gentle boil, then reduce to a simmer and cook for 10 minutes.

5. 5

   Add the tofu cubes, drizzle the soy sauce, and simmer for an additional 5 minutes until the tofu is heated through.

6. 6

   Taste and adjust seasoning if needed, then ladle into bowls and garnish with chopped green onion.