Kimchi stew

Ingredients

• sesame oil.5 tbsp
• sliced onion.25 cup
• garlic, minced1 clove
• chopped kimchi.5 cup
• pork belly, thinly sliced2 oz
• gochugaru (Korean red pepper flakes).5 tbsp
• sugar.25 tsp
• water or anchovy broth1.5 cup
• block of tofu, sliced.25 piece
• green onion, chopped1 piece

Instructions

1. 1

   Step 1

   In a small pot, add sesame oil and sauté sliced onion and minced garlic until fragrant.

2. 2

   Step 2

   Add chopped kimchi and pork belly, and cook until the pork is lightly browned.

3. 3

   Step 3

   Stir in gochugaru (Korean red pepper flakes) and sugar.

4. 4

   Step 4

   Pour in water or anchovy broth and bring to a boil.

5. 5

   Step 5

   Add sliced tofu and green onions, and simmer for 10-15 minutes.

6. 6

   Step 6

   Serve hot with a side of rice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Kimchi stew can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.