Did you enjoy my version of kimchi recipe? 🙂 I typically have fresh kimchi as banchan, and use well-fermented one for other recipes in many ways. For starters, I’d like to share a mouth-watering recipe with my 3-month fermented kimchi, Kimchi Stew! (김치찌개, kimchi jjigae)
Kimchi stew is one of the most loved and frequently eaten foods among Koreans. Since traditional kimchi contains lots of garlic and onions, a lot of people with IBS find kimchi stew unacceptable. BUT, luckily, we have my low-FODMAP kimchi recipe! 🙂 So, it’s high time for me to introduce my favorite stew to you guys, and I’m pretty sure you will love this attractive spiciness!
This recipe is so simple. All you need to do is to make anchovy stock, add a couple of ingredients to it and boil them! In this video, I’ll be using pork belly and tofu along with kimchi, however, it is also widespread to use canned tuna instead of pork. Like my other recipes, you can choose whatever fits your taste.
From kimchi stew, I’m going to share more recipes based on well-fermented kimchi such as kimchi pancakes and kimchi fried rice sooner or later. I bet you’ll be addicted to them in the end. If you’re a kimchi lover, watch this space! 😉
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Ingredients (serves 4)
- 1 cup sour fermented kimchi
- 6 large dried anchovies
- 4 oz (120 g) pork belly
- 8 oz (220 g) tofu, firm
- 0.4 oz (10 g) scallions (green tops only)
- 1 tbsp cane sugar
- 1 tbsp gochugaru (Korean chili pepper flakes)
- 1 tbsp fish sauce
theslowfodmap.com 
Good post. I am experiencing some of these issues as well..
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