Steps to Make Contessa 32 Sailboat

Gochujang Kimchi Jjigae (Kimchi Stew)

It took us a couple of years to find our rare pearl.

Recipe Summary Gochujang Kimchi Jjigae (Kimchi Stew)

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 | Contessa 32 Sailboat

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

Directions

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.

Info | Contessa 32 Sailboat

prep: 25 mins cook: 45 mins total: 1 hr 10 mins Servings: 4 Yield: 4 servings

TAG : Gochujang Kimchi Jjigae (Kimchi Stew)

Soups, Stews and Chili Recipes, Stews, Seafood,