Spicy and Hearty Kimchi Tofu Glass Noodle Stew
Hearty Pork Kimchi Tofu Glass Noodle Stew
A delightful Kimchi Jjigae (stew) made with leftover pork, enriched with the addition of glass noodles for a bubbly, satisfying dish. This stew is so delicious, your spoon will keep going back for more! It’s perfect for a comforting meal, with layers of savory flavor that make it incredibly addictive.
Main Ingredients- 1 fistful of well-fermented kimchi
- 1/2 block of firm tofu
- Cut glass noodles (about the size of a 500 won coin, approx. 30-40g)
- Pork (neck or belly) 100g
- 1/4 onion
- 1/2 pack of enoki mushrooms
Seasonings and Others- 1 fistful of green onions
- 2 cloves of garlic, minced
- 2 Tbsp cooking oil
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soup soy sauce (Guk-ganjang)
- 1 Tbsp brewed soy sauce (Yangjo-ganjang)
- 1/3 Tbsp sugar
- 600ml rice water (or anchovy/kelp broth)
- 1 chili pepper (optional)
- 1 Tbsp sesame oil
- Pinch of salt or a little salted shrimp
- 1 fistful of green onions
- 2 cloves of garlic, minced
- 2 Tbsp cooking oil
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soup soy sauce (Guk-ganjang)
- 1 Tbsp brewed soy sauce (Yangjo-ganjang)
- 1/3 Tbsp sugar
- 600ml rice water (or anchovy/kelp broth)
- 1 chili pepper (optional)
- 1 Tbsp sesame oil
- Pinch of salt or a little salted shrimp
Cooking Instructions
Step 1
First, prepare the glass noodles. Take about a 500 won coin size amount of cut glass noodles and soak them in warm water for about 10 minutes until softened. While the noodles soak, roughly chop one fistful of green onions and mince 2 cloves of garlic. Place the chopped green onions and minced garlic into a pot, ready for sautéing.
Step 2
Slice 1/4 onion into thin strips. Trim the roots of 1/2 pack of enoki mushrooms and separate the strands. If you prefer a spicier stew, thinly slice 1 chili pepper. (Adjust the spiciness to your preference.)
Step 3
Chop one fistful of well-fermented kimchi into bite-sized pieces. Also, cut 100g of pork into similar bite-sized pieces. Cutting the meat into not-too-small pieces will give a better texture when chewing.
Step 4
For the tofu, roughly mash half a block of firm tofu using a fork or a mashing tool. Avoid mashing it too finely; leaving some small chunks will add a pleasant texture to the stew.
Step 5
Now, let’s start sautéing. Add 2 Tbsp of cooking oil and 1 Tbsp of sesame oil to the pot containing the green onions and garlic. Set the heat to medium-low. Gently sauté the green onions and garlic, being careful not to burn them, until they become fragrant. This should take about 1-2 minutes, releasing a wonderful aroma.
Step 6
Once the aroma of green onions and garlic is released, add the chopped kimchi and pork to the pot. Increase the heat to medium and stir-fry for about 1 minute. When the pork is partially cooked and the kimchi looks slightly translucent, add 1 Tbsp of gochugaru and stir-fry for another 30 seconds until the oil turns a vibrant red. Then, add 2 Tbsp of soup soy sauce, 1 Tbsp of brewed soy sauce, and 1/3 Tbsp of sugar. Continue to stir-fry for another 30 seconds.
Step 7
Pour in the 600ml of prepared rice water (or your chosen broth) and bring to a boil over high heat.
Step 8
Once the stew is boiling, add the sliced onion, the roughly mashed tofu, and the soaked glass noodles. After adding these ingredients, let it boil for a moment. Then, add the enoki mushrooms and the chili pepper (if using), and let it simmer for another moment until the mushrooms are cooked.
Step 9
Finally, taste the stew and adjust the seasoning if necessary. Add a pinch of salt or a small amount of salted shrimp to enhance the flavor. If using salted shrimp, it will add an extra depth of savory taste. Let it simmer for a final moment to allow all the flavors to meld together.
Step 10
Your delicious and hearty Kimchi Tofu Glass Noodle Stew is ready! Enjoy it piping hot with a bowl of rice. It’s truly a rice-thief! Enjoy your meal! ♡
