Gluten-Free Kimchi Jjigae (Kimchi Stew)
A warm and comforting Korean stew made with aged kimchi, tofu, and pork belly. Made gluten-free by omitting wheat-based gochujang and using gluten-free soy sauce (tamari).
Ingredients
- 2 cups Aged kimchi
- 0.5 lb Pork belly
- 1 block Firm tofu
- 1 medium Onion
- 2 cloves Minced garlic
- 1 tbsp Gochugaru (Korean chili flakes)
- 1 tbsp Tamari (gluten-free soy sauce)
- 1 tsp Sesame oil
- 4 cups Water
- 2 stalks Green onions
Instructions
- 1Cut pork belly into bite-sized pieces. Slice tofu into cubes. Chop onion.
- 2In a pot, sauté pork belly over medium heat until slightly browned.
- 3Add kimchi, onion, and minced garlic. Sauté for 3 minutes.
- 4Add gochugaru, tamari, and sesame oil. Stir well.
- 5Pour in water and bring to a boil.
- 6Add tofu and simmer for 10-15 minutes, or until the flavors have melded.
- 7Garnish with green onions. Serve hot with rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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