Korean•comfort
Tomato Kimchi Stew
Tomato gives a flavor twist to the traditional Korean kimchi stew (kimchi jjigae). The tomato sauce in the kimchi stew will brighten up the flavor without tasting it.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
4
- 1 tbsp cooking oil
- 1/2 lb pork shoulder or pork butt
- 1/2 onion (sliced)
- 2 cup diced sour cabbage kimchi
- 1 tsp sugar
- 2+1/2-3 cup rice starch water or plain water
- 1 can (8 oz tomato sauce)
- 3 tbsp kimchi liquid
- 1 pkg (8 oz) soft tofu
- 1 green onion (sliced)
- 1 tbsp Korean soup soy sauce (gukganjang)
Instructions
- 1
Heat oil in a soup pot over medium hight heat. Add the pork and onion and cook for 2-3 minute until pork is no longer in pink.
- 2
Add the kimchi and sugar; continue to cook for 2 minutes. Add the rice starch water, tomato sauce, kimchi liquid; stir well and bring to a gentle boil. Over with a lid and reduce the heat to low. Simmer the stew for 15-20 minutes.
- 3
Add the tofu and green onion; heat through for 3-4 minutes. Season the stew with Korean soy sauce for soup according to your taste. Serve hot with rice