Paleo Kimchi Jjigae (Kimchi Stew) with Pork

Ingredients

• 2 cups Soy-free kimchi, chopped
• 1 lb Pork belly, sliced
• 6 cups Chicken broth
• 1 Onion, sliced
• 3 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1-2 tbsp Gochugaru (Korean chili flakes)
• 1 cup Mushrooms (shiitake or oyster)
• 2 stalks Green onions, sliced
• 1 cup Tofu alternative (e.g., hearts of palm)

Instructions

1. 1Place a large, heavy-bottomed pot over medium-high heat (350°F / 175°C). Add the 1 lb of pork belly, sliced, and cook for 5-7 minutes, turning occasionally, until it is lightly browned and has rendered some of its fat. Do not drain the fat.
2. 2Add the 2 cups of soy-free kimchi, chopped, and the 1 onion, sliced, to the pot with the pork belly. Cook, stirring frequently, for 5 minutes until the onion begins to soften.
3. 3Pour in the 6 cups of chicken broth. Add the 3 cloves of garlic, minced, the 1 tsp of ginger, grated, and 1-2 tbsp of gochugaru (Korean chili flakes). Stir everything together and bring the mixture to a rolling boil over high heat (400°F / 200°C).
4. 4Once boiling, reduce the heat to low (250°F / 120°C). Cover the pot and let the stew simmer gently for 20 minutes, allowing the flavors to meld.
5. 5Add the 1 cup of mushrooms (shiitake or oyster) and the 1 cup of tofu alternative (e.g., hearts of palm) to the pot. Stir them in, cover the pot again, and continue to simmer for another 10 minutes, or until the mushrooms are tender.
6. 6Ladle the kimchi jjigae into bowls. Garnish each serving with the 2 stalks of green onions, sliced, just before serving.

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