Introduction

Kimchi Jjigae is a classic Korean stew that is popular for its bold and satisfying flavors. This hearty dish is made with fermented kimchi, which not only adds a tangy and spicy kick but also a depth of umami flavor. In this recipe, we will take the traditional kimchi stew up a notch by adding delicious kimchi dumplings that not only complement the stew but also elevate it to a whole new level of deliciousness.

Ingredients

• 2 cups of napa cabbage kimchi
• 1/2 lb of pork belly, thinly sliced
• 4 cups of anchovy or beef broth
• 1 onion, sliced
• 3 garlic cloves, minced
• 1 block of soft tofu, cubed
• 2 green onions, chopped
• 1 tablespoon of gochugaru (Korean red pepper flakes)
• 1 tablespoon of gochujang (Korean red pepper paste)
• Salt and pepper to taste
• For the dumplings:
• 1 cup of all-purpose flour
• 1/2 cup of water
• 1/2 cup of kimchi, finely chopped
• 1/4 cup of tofu, mashed
• 1 green onion, chopped
• Soy sauce and sesame oil to taste

Directions

1. In a pot, sauté the pork belly until browned. Add the garlic and onion, then stir until fragrant.
2. Add the kimchi, gochugaru, and gochujang. Stir well to combine.
3. Pour in the broth and bring to a simmer. Let it cook for about 15 minutes.
4. Meanwhile, in a mixing bowl, prepare the dumpling filling by combining chopped kimchi, mashed tofu, green onion, soy sauce, and sesame oil.
5. For the dumpling dough, mix the flour and water until a smooth dough forms. Roll out the dough and cut into small circles.
6. Place a small amount of filling in each dough circle and seal the dumplings.
7. Add the tofu and green onions to the stew. Season with salt and pepper.
8. Gently drop the kimchi dumplings into the stew and cook for an additional 10 minutes until the dumplings are cooked through.
9. Serve hot and garnish with additional green onions, if desired.