Collected Foods kitchen recipe.

Kimchi-Jjigae: Weeknight Korean heat with clean, layered chili flavor. Collected Foods Korean Chili is the flavor driver.

Serves: 4

Why this spice: A spoon of Collected Foods Korean Chili deepens kimchi stew with clean chili flavor beyond the fermented cabbage alone.

Ingredients

• 2 cups well-fermented kimchi, chopped, plus 1/4 cup kimchi brine
• 8 oz pork belly or shoulder, bite-size (or firm tofu)
• 1 tsp oil
• 1 Tbsp Collected Foods Korean Chili (Gochugaru)
• 1 tsp gochujang (optional)
• 2 cups water or anchovy stock
• 1/2 onion, sliced
• 1 green onion, chopped
• 8 oz soft tofu, cubed
• 1 tsp sesame oil

Directions

1. Brown pork in oil in a pot. Stir in kimchi and cook 3–4 minutes until fragrant.
2. Add gochugaru, gochujang, brine, onion, and stock. Simmer 15 minutes.
3. Nestle tofu; simmer 5 minutes more.
4. Finish with green onion and sesame oil. Serve with rice.
5. Taste and adjust salt or spice before serving.

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