Kimchi Jjigae (Kimchi Stew) - Egg-Free

Ingredients

• 1 tbsp Vegetable Oil
• 1.5 cups Kimchi (well-fermented, chopped)
• about 225 g Pork Belly (thinly sliced)
• 1/2 medium Onion (sliced)
• 2 cloves Garlic (minced)
• 1-2 tbsp Gochugaru (Korean chili flakes)
• 1 tbsp Soy Sauce (low sodium)
• 1/2 cup Kimchi Juice
• 4 cups Chicken Broth (or vegetable broth)
• 1 block Tofu (firm or silken), cubed
• 2 tbsp Green Onions (chopped)

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

Instructions

1. 1Heat vegetable oil in a pot over medium heat. Add kimchi and pork belly and cook for 5-7 minutes, until the pork is lightly browned.
2. 2Add onion and garlic and cook for another 2-3 minutes, until softened.
3. 3Stir in gochugaru and soy sauce. Cook for 1 minute.
4. 4Pour in kimchi juice and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. 5Add tofu and cook for another 5 minutes, until heated through.
6. 6Garnish with green onions and serve hot with rice.

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