Kimchi stew (kimchi jjigae) is a tangy, savory, spicy soup that's a staple recipe in any Korean food lover's kitchen. When made with aged kimchi, the soup develops a deep, rich flavor—even though it cooks in less than 30 minutes.

Ingredients

• 1/4 cup rice vinegar
• 6 garlic cloves, minced
• 1 tablespoon grated fresh gingerroot
• 1 tablespoon sesame oil
• 1/2 teaspoon pepper
• 1 pound pork belly, cut into 1/2-inch slices
• 1 cup kimchi (preferably aged)
• 1 small onion, thinly sliced
• 1 carton (32 ounces) vegetable broth
• 1 cup sliced fresh shiitake mushrooms
• 1/2 cup kimchi juice
• 1/4 cup gochujang (korean red pepper paste)
• 1 tablespoon gochugaru (korean red pepper flakes)
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce
• 8 ounces firm tofu, cut into 1/4-inch slices
• 1 head baby bok choy, quartered
• 2 green onions, thinly sliced
• hot cooked rice

Directions

1. In a shallow dish, combine the first 5 ingredients. Add pork; turn to coat. Let stand 15 minutes.
2. In a wok or large saucepan, cook kimchi over medium heat until tender. Add onion; cook and stir until onion is tender, 4-5 minutes. Add the pork and marinating liquid. Cook and stir until pork is almost cooked through.
3. Stir in vegetable broth, mushrooms, kimchi juice, gochujang, gochugaru, soy sauce and fish sauce. Bring to a boil. Stir in tofu and bok choy. Reduce heat; simmer, uncovered, until bok choy is tender, 10-15 minutes.
4. Ladle soup into serving bowls. Sprinkle with green onions. Serve with rice.