A bowl of comfort with a kick of spicy! A perfect recipe for leftover kimchi or if you’re wanting a cozy stew during the cold winter months!
I’m someone who gets super cold during the winter months. Actually, during the fall months too! I begin craving more warm baked goods, soups, stews and hot drinks!
In the past couple months, I’ve gotten into Korean dramas so I’m craving all the Korean food! Kalguksu, mandu, gyeran mari, etc! I’ll share them eventually! I love being able to recreate restaurant recipes from home! Also, I’m not Korean, I just LOVE korean food! I was barely tolerating mildy spicy foods about 2 years ago so I’ve made huge progress! My tolerance is now a medium spice level!
This dish is made with just a few ingredients. I know gochugaru (korean hot pepper flakes) and gochujang (korean hot pepper paste) are two ingredients not common in a household unless you’re korean. There are many other recipes you can make with these two ingredients, so you’ll just be getting started. You can buy them at Asian markets!
Typically, pork belly or other meats are added into this stew but I just added tofu. I’m not a big fan of pork belly but if you like that, you can definitely add it in. This is such a bowl of comfort, you wouldn’t wanna miss out on this kimchi soup!
Kimchi Jjigae (Spicy Kimchi Stew)
- 1 small onion finely chopped
- 2 cups kimchi with juices
- 1-2 tbsp gochugaru coarse korean hot pepper flakes
- 2 tbsp gochujang korean hot pepper paste
- 4 cups bone broth
- 8 oz tofu sliced in 2" wide and 1/2" thick
- 2 scallions thinly sliced
- Preheat pot to low medium heat with sesame oil, add onion to cook until translucent. Add kimchi and the juices to cook until liquid evaporates, about 3-4 minutes.
- Add in gochugaru, gochujang and 3 cups broth, bring to a simmer and then reduce heat. Continue to cook for another 20 minutes, stirring occasionally until kimchi is tender.
- Add tofu to pot and cook for 3-4 minutes. Turn off heat and transfer into bowls. Top with chopped scallions! Serve with rice on side!