Recipe: Kimchi stew with pork from The Gluten-Free Cookbook
Kimchi jjigae is a spicy stew that is often served family-style from a stone pot and is naturally gluten-free.
This recipe is from The Gluten-Free Cookbook by Cristian Broglia. Kimchi jjigae is a spicy stew that is often served family-style from a stone pot (dolsot), accompanied by rice and banchan, the traditional Korean side dishes.
Serves 4
- 7 large dried anchovies, heads and guts removed
- 100g Korean radish or daikon radish, thinly sliced
- 14g dried kelp
- 1 medium white onion, sliced
- 160g kimchi
- 60ml kimchi brine
- 3 red onions, sliced
- 450g pork shoulder or pork belly, cut into 5 cm cubes
- 2tsp sugar
- 2tsp gochugaru (Korean chlili flakes)
- 1tbs gochujang (Korean chili paste)
- 1tsp sea salt
- 1tsp sesame oil
- 250g tofu, cut into 3cm pieces
- Cooked short-grain white rice, for serving
- 1 spring onion, sliced on the diagonal, for garnish
In a soup pot, combine the anchovies, radish, kelp, white onion and 710ml water and boil for 20 minutes. Reduce the heat and cook for five more minutes. Strain the anchovy stock.
In a pot, combine the kimchi, kimchi brine, red onions, pork, sugar, gochugaru, gochujang, and salt. Add the sesame oil and anchovy stock. Cook, covered, over medium heat for 10 minutes. Arrange the tofu on top of all the other ingredients, cover, and cook for 15 minutes longer, or until the tofu is soft.
Serve with rice and garnish with the spring onion.
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