Kimchi Jjigae
Kimchi jjigae is a spicy, hearty Korean stew made with pork, fermented kimchi and tofu, traditionally served hot with rice.
Ingredients
- kimchi350 g
- pork (belly)250 g
- tofu250 g
- onion1 pcs
- garlic2 cloves
- gochugaru (chili flakes)2 tbsp
- gochujang1 tbsp
- soy sauce1 tbsp
- kimchi brine3 tbsp
- broth or water700 ml
- green onion20 g
- vegetable oil1 tbsp
Instructions
Cut the pork into thin slices, cut the kimchi into 2–3 cm pieces, and slice the onion into half-rings.
Heat the oil in a pot and sear the pork over medium heat for 4–5 minutes until lightly browned.
Add the onion and garlic, cook for 1 minute, then add the kimchi, gochugaru and gochujang, and cook everything together for 3–4 minutes, stirring, to let the chili flavor bloom.
Pour in the broth (or water) and the kimchi brine, and bring to a boil.
Reduce the heat to low, cover, and simmer for 15–20 minutes, until the kimchi is tender and the broth is rich and flavorful.
Stir in the soy sauce and salt to taste if needed.
Add the sliced tofu and heat through for another 5 minutes, then sprinkle with scallions and serve hot with rice.
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