Description
I am a Korean food lover and I have tried many restaurants in Koreatown, NYC. My favourite dish is from Pocha 32. I tried to imitate the taste of it and now my kimchi stew with gochujang is my family’s all time favourite and the center of all the barbeque parties.
Ingredients
- 3 cups water
- ¼ cup anchovy fillets
- 1 cup diced zucchini
- 1 cup diced tofu
- 1 cup sliced fresh mushrooms
- 1 cup chopped kimchi
- ½ cup reserved juice from kimchi
- ½ onion, julienned
- 4 ounces sliced pork belly
- ¼ cup fish sauce
- 4 cloves garlic, minced
- 1 tablespoon Korean red chili pepper paste (gochujang)
- 1 tablespoon white sugar
- 1 jalapeno pepper, seeded and sliced
- 1 green onion, julienned
Instructions
- Combine water and anchovies in a large saucepan to form the stock. Boil for 30 minutes. Remove anchovies.
- Stir zucchini
- tofu
- mushrooms
- kimchi
- kimchi juice
- onion
- pork belly
- fish sauce
- garlic
- chili pepper paste
- sugar
- and pepper into the prepared stock. Bring to a boil; cook 15 minutes. Top with green onion.
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 1 hr 10 mins
Servings: 4