Easily one of my favorite soups for any time of the year! This kimchi jjigae or kimchi stew uses tender chunks of pork butt, belly and tofu to make a hearty stew that will warm your bones.
If you’re sensitive to spice dial the red pepper paste back by half and substitute chicken broth for the water to create an equally flavorful, but milder broth. The clam juice can also be subbed for chicken broth if shellfish is a no-go in your home or you just can’t find it.
- 8 oz pork belly (or *uncured* bacon)
- 1 lb pork butt or stew meat
- 2 bunches green onion
- 32 oz cabbage kimchi
- 6 cloves garlic
- 1 Tbsp mirin
- 3 Tbsp GF soy sauce
- 2 tsp kosher salt
- 2 tsp ground black pepper
- ¼ cup fermented Korean red pepper paste
- 16 oz tofu ( I like extra firm, but silken is traditional)
- 8 oz clam juice
- 6 cups water
- Chop your pork butt and belly into bite sized pieces and set aside. Chop your kimchi into bite sized pieces if not already done, finely chop your garlic, and slice your green onion. Set aside.
- In a small bowl add the chopped pork butt 1 Tbsp mirin, 1 Tbsp GF soy sauce, and 1 tsp ground black pepper. Mix together and allow to sit.
- In a soup pot over medium-high heat add the pork belly and allow the fat to render and the meat to brown.
- Reduce the heat to low and wait 2 minutes (so the grease doesn't splatter at you). Add the chopped kimchi, garlic, and green onion. Stir it all up!
- Bring the heat back to medium-high and add the clam juice and red pepper paste. Mix well to dissolve the red pepper paste and add the marinated pork butt to the pot. Stir again.
- Add the water, 2 Tbsp soy sauce, 2 tsp kosher salt, and 1 tsp ground black pepper. Stir and bring to a boil. Reduce the heat to medium and allow to simmer to 20 minutes or until the pork butt is cooked through and soft.
- Taste your broth and adjust as desired. If you like it spicy you can bump up the spice by adding more red pepper paste!
- Drain and slice your tofu into ½ inch pieces and lay on top of the stew gently overlapping each other. Allow to simmer for 10 minutes. The juices from the stew will naturally splash over the tofu and season it.
- Serve steaming hot with a short grain white rice and garnish with fresh green onion if desired. Enjoy!
Did you make this recipe? I'd love to see it!@FlavorSlut #FlavorSlut @flavorslutofficial #FlavorSlut http://facebook.com/flavorslut