Easy Kimchi Gochujang Stew
A robust and spicy Korean stew that combines the fermented tang of kimchi with the savory heat of gochujang paste. This comforting dish is incredibly versatile, often featuring pork, tofu, and various vegetables simmered in a rich, flavorful broth, perfect for a chilly evening.
Ingredients
- 1 tbsp sesame oil
- 4 cloves garlic minced
- 1 medium onion thinly sliced
- 200 g pork belly or firm tofu cut into bite-sized pieces (optional)
- 2 cups aged kimchi chopped
- 2 tbsp gochujang Korean chili paste
- 1 tbsp gochugaru Korean chili flakes (optional
- 4 cups anchovy or vegetable broth
- 1 block firm tofu cubed
- 2 stalks green onions chopped
- 1 tsp soy sauce to taste
Instructions
- Heat sesame oil in a pot over medium heat.
- Add minced garlic and sliced onion, cooking until softened and fragrant, about 3-5 minutes.
- If using, add pork belly (or firm tofu) and cook until browned on all sides, about 5-7 minutes.
- Stir in the chopped kimchi and its juice, gochujang, and gochugaru (if using). Cook for 5 minutes, stirring occasionally, allowing the flavors to meld.
- Pour in the broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Add the cubed tofu and continue to simmer for another 5-10 minutes, or until the tofu is heated through and the flavors have deepened.
- Taste and adjust seasoning with soy sauce if needed.
- Garnish with fresh green onions before serving. Serve hot with a bowl of steamed rice.
Notes
Adjust the amount of gochujang and gochugaru to suit your spice preference. For a vegetarian version, omit pork and use vegetable broth. Serve hot with a side of steamed white rice and other banchan (Korean side dishes). You can also add mushrooms, zucchini, or other vegetables during simmering.