Korean Kimchi Stew with Pork Belly and Tofu Kimchi jjigae
Ingredients
- 2 tbsp. unsalted butter
- 1 large garlic clove, coarsely chopped
- 1⁄2 lb. skinned pork belly, sliced into 1-inch chunks
- 1⁄2 small white onion (3 oz.), coarsely chopped
- 2 cups kimchi (16 oz.), coarsely chopped and juices reserved
- 8 oz. firm tofu, cut into 1-inch cubes (1 cup)
- 2 tsp. fish sauce
- 1 tsp. sesame oil
- 1 tsp. soy sauce
- 2 medium scallions, coarsely chopped
- Thinly sliced toasted nori, for topping (optional)
- Steamed white rice, for serving
Instructions
Korean Kimchi Stew with Pork Belly and Tofu (Kimchi-jjigae) serves 4 original recipe by Saveur.
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