Gochujang Kimchi Jjigae (Kimchi Stew)

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.

By AsianFoodieGirl

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Recipe Summary

cook:
45 mins
total:
1 hr 10 mins
prep:
25 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Combine water and anchovies in a large saucepan to form the stock. Boil for 30 minutes. Remove anchovies.

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  • 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.

Nutrition Facts

Per Serving:
286 calories; protein 14.8g; carbohydrates 14.4g; fat 20.2g; cholesterol 32.5mg; sodium 1920.9mg. Full Nutrition
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