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A deeply savory Korean stew of tangy fermented kimchi, tender pork, silky tofu, and aromatic broth. A short simmer develops bold flavor while keeping the kimchi bright and pleasantly spicy.
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Pork fat rounds out kimchi’s acidity, while gochujang and gochugaru build layered heat. Simmering softens the kimchi and tofu while concentrating the broth without making the dish complicated.
Cool the stew promptly, refrigerate it in a covered container, and use within 3 days. Keep rice separate.
Reheat gently in a saucepan over medium heat until steaming throughout, about 8 minutes; add a splash of water if the broth has reduced. Do not repeatedly reheat the full batch.
A deeply savory Korean kimchi stew simmered with pork, tofu, and anchovy broth. The kimchi softens into the broth while gochugaru and garlic build a rounded, gently fiery finish.
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Chewy Korean rice cakes simmered in a glossy, sweet-spicy gochujang sauce with fish cake, cabbage, and scallions. This classic street-food dish comes together in one pan for a deeply savory, satisfying meal.
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