Step by step
Recipe for Spicy Kimchi Tofu Stew
Ingredients
For 4-6 servings
- 8 dried anchovies
- 1 sheet dried kelp
- 1 lb kimchi
- 1/4 c kimchi brine
- 1/2 lb pork belly, sliced
- 1 medium onion, sliced
- 3 green onions, sliced
- 2 tsp gochugaru
- 1 tbsp gochujang
- 1 tsp sesame oil
- 1 tsp salt
- 2 tsp sugar
- 1/2 package soft tofu, sliced
Step by step
step 1
Make the anchovy stock: Place anchovies and dried kelp in a small pot. Add water and bring to a boil, then turn down heat and simmer for 20-25 minutes. Strain into a large pot
step 2
Add kimchi, kimchi brine, sliced pork, onions, and green onions into the stock. Add in gochugaru, gochujang, sesame oil, salt, and sugar. Stir to combine. Cover and cook over medium high heat for 10 minutes.
step 3
Gently add in sliced tofu. Cover and cook for an additional 10-15 minutes. Remove from heat.
step 4
Garnish with more sliced green onion. Serve with rice and enjoy!
