My mum is a Korean drama fanatic. Fanatic, as in come-home-from-work-and-watch-6-straight-hours-of-Korean-dramas-with-a-checklist-of-episodes-and-series type fanatic. I don’t particularly support this lifestyle, in fact, I condone it, but what am I do to? My mum is an individual who has all the freedom in the world to do whatever she wants, and that’s what she’s doing.
Anyway, at some point in this Korean drama obsession (it is an obsession), food came into the picture. Since then, my mum has been a fan of anything Korean, and that diffused down to food too. We’ve made pajeons (pancakes) and Jas’ favorite bulgogi (marinated BBQ beef) so far, and today, we’re going to ‘attack’ one of my favorites – kimchi chigae or kimchi and tofu stew/soup.
Ingredients (2-3 servings)
- 4 oz pork belly, sliced
- 2 cups kimchi, cut into smaller pieces
- 1/2 tablespoon sugar
- 1 teaspoon (Korean) red pepper flakes [may substitute with regular red pepper flakes if Korean one cannot be found.]
- 1 teaspoon gojujang (Korean hot pepper paste)
- 1 stalk green onions
- 1/2 package tofu, cut into 1/2″ cubes
- 1 tablespoon sesame oil
- 3 cups bone stock/water
In a pot, add stock/water. Add the kimchi, sugar, chili flakes and gojujang into the stock/water, then bring this mixture to a boil.
When the stock/kimchi is boiling, add the sliced pork belly and cook for 1 minute.
Turn the heat down and simmer (covered) for 20 to 30 minutes.
Add tofu and green onions, then simmer for another 5 to 10 minutes.