Gluten-Free Kimchi Jjigae (Kimchi Stew)

Name: Gluten-Free Kimchi Jjigae (Kimchi Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Kimchi; 8 oz Pork Belly; 1 block Tofu; 1 medium Onion; 2 cloves Garlic; 2 tbsp Gochujang (Korean Chili Paste); 1 tbsp Gochugaru (Korean Chili Flakes); 1 tbsp Soy Sauce (Gluten-Free Tamari); 1 tsp Sugar; 4 cups Chicken Broth; 2 stalks Green Onions

A spicy and flavorful Korean kimchi stew made gluten-free with gochujang and served with tofu and pork belly.

45m4 servings

Contains wheatContains soy

420 cal|30g protein|20g carbs|25g fat|5g fiber

Ingredients

2 cups Kimchi
about 225 g Pork Belly
1 block Tofu
1 medium Onion
2 cloves Garlic
2 tbsp Gochujang (Korean Chili Paste)
1 tbsp Gochugaru (Korean Chili Flakes)
1 tbsp Soy Sauce (Gluten-Free Tamari)
1 tsp Sugar
4 cups Chicken Broth
2 stalks Green Onions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1In a pot, sauté pork belly until lightly browned.
2Add kimchi, onion, and garlic to the pot and cook for 5 minutes.
3Stir in gochujang, gochugaru, gluten-free soy sauce, and sugar.
4Pour in chicken broth and bring to a boil.
5Reduce heat and simmer for 20 minutes.
6Add tofu and cook for another 5 minutes.
7Garnish with green onions and serve hot with rice.

Substitutions

Soy Sauce → Gluten-Free Tamari

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.