Kimchi Jjigae
Kimchi-jjigae is a traditional Korean kimchi stew with loads of flavor and a good kick. This version features pork belly, tofu, and green onions simmered in a rich, spicy broth made with kimchi, gochujang, and gochugaru. It's a comforting dish, perfect for sharing with family or friends, and is typically served with rice. (Source: https://www.andy-cooks.com/blogs/recipes/kimchi-jjigae)
Ingredients
- 400 g (14 oz) diced pork belly
- 2 tbsp peanut oil
- 3 spring onions (white part sliced about 2cm thick, green part finely sliced)
- 1 yellow onion, sliced
- 3 cloves garlic, diced
- 500 g (17.6 oz) kimchi with the juice
- 2 tsp sugar
- 1 tsp salt
- 2 tsp gochugaru (Korean red pepper flakes)
- 2 tbsp gochujang (Korean red pepper paste)
- 500ml (17 fl oz) chicken stock
- 300 g (10.5 oz) tofu
- Rice, to serve
Steps
- Place a large pot over medium-high heat. Add peanut oil and diced pork belly and cook for 5-6 minutes, stirring often.
- Add onions, garlic, and kimchi. Stir well and continue cooking for another 4-5 minutes.
- Add the white parts of the spring onions, sugar, salt, gochugaru, gochujang, and chicken stock. Stir, cover, and simmer over medium-low heat for 25-30 minutes, stirring every 5-10 minutes.
- Remove the lid, add sliced tofu, cover again, and cook for another 5 minutes.
- Garnish with the green parts of the spring onions. Serve with steamed rice.