Keto Kimchi Jjigae (Kimchi Stew)

Ingredients

• 2 cups Kimchi
• about 225 g Pork Belly
• 1 block Extra Firm Tofu
• 4 cups Beef Broth
• 2 tbsp Gochujang (Korean Chili Paste)
• 1 tbsp Soy Sauce (Tamari)
• 2 cloves Minced Garlic
• 1 tsp Sesame Oil
• 2 tbsp Green Onions (Scallions)

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

Instructions

1. 1Cut the about 225 g pork belly into 2.54 cm bite-sized pieces. Cut the 1 block extra firm tofu into 2.54 cm cubes.
2. 2Place a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 190°C / 190°C). Add the cut about 225 g pork belly to the dry pot. Cook for 5-7 minutes, stirring occasionally, until the pork belly is browned on all sides and some fat has rendered.
3. 3Add the 2 cups kimchi, 4 cups beef broth, 2 tbsp gochujang, 1 tbsp soy sauce, and 2 cloves minced garlic to the pot with the pork belly. Stir everything together.
4. 4Bring the mixture to a rolling boil over high heat (204.4°C / 205°C). Once boiling, immediately reduce the heat to low (93.33°C / 95°C). Cover the pot and let it simmer for 25 minutes, or until the pork belly is tender when pierced with a fork.
5. 5Add the 1 block extra firm tofu cubes to the simmering stew. Continue to simmer, uncovered, for another 5 minutes to allow the tofu to heat through.
6. 6Stir in the 1 tsp sesame oil. Taste the stew and add more soy sauce if needed for saltiness.
7. 7Ladle the hot stew into bowls. Garnish with the 2 tbsp green onions and serve immediately.

Related Guides