Kimchi Jjigae (Kimchi Stew) with Tofu

Ingredients

• 2 cups Kimchi
• about 225 g Pork Belly (optional)
• 1 block Firm Tofu
• 1/2 medium Onion
• 2 cloves Garlic
• 2 tbsp Gochujang (Korean Chili Paste)
• 1 tbsp Gochugaru (Korean Chili Powder)
• 1 tbsp Soy Sauce (Tamari for Gluten-Free)
• 1 tsp Sugar Substitute (Erythritol)
• 4 cups Beef or Vegetable Broth
• 2 stalks Green Onions

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

Instructions

1. 1If you are using the about 225 g of pork belly, cut it into 2.54 cm pieces. Cut the 1 block of firm tofu into 2.54 cm cubes. Peel and thinly slice the 1/2 medium onion.
2. 2Place a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the 2 cups of kimchi, the about 225 g of pork belly (if using), and the sliced 1/2 medium onion to the pot.
3. 3Cook, stirring occasionally, for 5 to 7 minutes, or until the pork belly is lightly browned and the onion has softened. Add the 2 cloves of garlic, minced, and cook for 1 more minute until fragrant.
4. 4Stir in the 2 tbsp of gochujang, 1 tbsp of gochugaru, 1 tbsp of soy sauce (or tamari), and 1 tsp of sugar substitute. Cook for 1 minute, stirring constantly, until the pastes are fragrant.
5. 5Pour in the 4 cups of beef or vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20 minutes, allowing the flavors to meld.
6. 6Gently add the 2.54 cm cubes of 1 block of firm tofu to the simmering stew. Continue to simmer, uncovered, for another 10 minutes, or until the tofu is heated through and the stew has slightly thickened.
7. 7Cut the 2 stalks of green onions into 1.27 cm pieces. Ladle the kimchi jjigae into bowls and garnish with the cut green onions before serving hot.

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