INGREDIENTS 

2 cups fully fermented kimchi, packed and cut into bite-sized pieces

4 oz pork belly, cut into 1/2” pieces*

1-3 tsp gochugaru

1 tsp minced garlic

1 tsp minced ginger

1/2 c kimchi juice

2 c water (or broth of your choice)

6 sliced Shiitake mushrooms, stems removed, thinly sliced

4 oz smoked pork shoulder, sliced and cut into 1” pieces

6 oz firm tofu, sliced into 1/2” slabs with each slab cut in half

2 scallions cut into 1” pieces

3-4 baby bok choy

To Serve:

Soft-boiled eggs, sliced in half

Avocado, sliced*

Rice for serving

INSTRUCTIONS 

In a pot over medium-high heat, cook the kimchi, pork belly, gochugaru, garlic, and ginger until the kimchi is softened, the pork is cooked through, and any liquid is gone, about 5-7 minutes. 

Add the kimchi juice, water or broth, mushrooms, and smoked pork. Bring to a boil. Reduce heat and gently boil, covered, for about 20 minutes. Add more water or stock if necessary. 

Meanwhile, bring a pot of water to a boil. Blanch baby bok choy for 1-2 minutes or until done. Rinse under cold water, strain, and set aside.

When the kimchi mixture is done cooking, add the tofu and scallions. Boil until the tofu is cooked through, about 5 minutes. 

Assemble by placing rice in the bottom of the bowl. Cover with Kimchi stew, nestle in baby bok choy, and top with jammy eggs. Serve and enjoy!

Notes:

1) You may substitute pork belly with extra-thick, apple-smoked bacon.

2) Although not a traditional ingredient, avocado is a great addition to this dish as it helps to temper the heat. When serving, place alongside the stew with baby bok choy and the egg.

I started with the recipe for Kimchi Jjigae from the website, www.koreanbapsang.com.