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My review
Gochujang Kimchi Jjigae (Kimchi Stew)
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AsianFoodieGirl
"I am a Korean food lover and I have tried many restaurants in Koreatown, NYC. My favourite dish is from Pocha 32. I tried to imitate the taste of it and now my kimchi stew with gochujang is my family's all time favourite and the center of all the barbeque parties."
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Ingredients
1 h 10 m servings 286Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Combine water and anchovies in a large saucepan to form the stock. Boil for 30 minutes. Remove anchovies.
- Stir zucchini, tofu, mushrooms, kimchi, kimchi juice, onion, pork belly, fish sauce, garlic, chili pepper paste, sugar, and pepper into the prepared stock. Bring to a boil; cook 15 minutes. Top with green onion.
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