Kimchi Jjigae
Kimchi Jjigae is a Korean stew prepared by simmering kimchi, pork, tofu, and vegetables in a flavorful broth.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Pork Belly (sliced into bite-sized pieces) | 500 | Grams |
| Kimchi (fermented, with juice) | 500 | Grams |
| Tofu (firm, cut into cubes) | 400 | Grams |
| Onion (medium, sliced) | 1 | Count |
| Green Onion (chopped) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Gochugaru (Korean red pepper flakes) | 2 | Tbsp |
| Soy Sauce (for seasoning) | 2 | Tbsp |
| Sesame Oil (for flavor) | 1 | Tbsp |
| Water (for broth) | 1 | Liter |
| Salt (to taste) | 1 | Tsp |
| Sugar (to balance flavors) | 1 | Tsp |
Instructions
- In a large pot, heat sesame oil over medium heat and add the sliced pork belly. Cook until browned.
- Add the sliced onion and minced garlic to the pot. Sauté until the onion becomes translucent.
- Add the kimchi and gochugaru to the pot. Stir well and cook for about 5 minutes.
- Pour in the water and bring the mixture to a boil. Reduce the heat to a simmer.
- Add the tofu cubes to the pot and gently stir to combine.
- Season the stew with soy sauce, salt, and sugar. Adjust seasoning to taste.
- Simmer the stew for 20-25 minutes, allowing the flavors to meld together.
- Garnish with chopped green onions before serving.
Prep
- Thaw pork belly if frozen.
Kitchen equipment
Korean Clay Pot (ttukbaegi)Korean Red Pepper Flakes (gochugaru)