Eggless Classic Korean Kimchi Stew
Total time50 min
Prep time15 min
Cook time35 min
4.7(8)
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Learn more →Ingredients
4 servings
For the broth
- 6 dried anchovies (myeolchi), heads and guts removed
- 1 piece (4x4 inch) dried kelp (dashima/kombu)
- 3 cups water
For the stew
- 8 oz pork belly, cut into 1-inch pieces
- 2 cups well-fermented kimchi, roughly chopped
- ¼ cup kimchi brine (liquid from the kimchi jar)
- 1 tbsp sesame oil
- 1 tbsp gochugaru (korean red pepper flakes)
- 1 tbsp gochujang (korean red pepper paste)
- 1 tbsp soy sauce
- 1 tsp sugar
- 4 cloves garlic, minced
- ½ medium yellow onion, thinly sliced
- 14 oz silken or soft tofu, cut into 1-inch cubes
- 2 green onions, cut into 1-inch pieces
- salt and pepper, to taste
For serving
- steamed white rice, for serving
Instructions
- 1
Combine the dried anchovies, dried kelp, and 3 cups water in a medium pot over medium heat. Bring to a gentle simmer and cook for 10 minutes, then remove and discard the anchovies and kelp. Set the broth aside.
- 2
Return the pot to medium heat and add the sesame oil. Add the pork belly pieces and cook, stirring occasionally, until the fat begins to render and the edges are lightly browned, about 4–5 minutes.
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