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Kimchi Jjigae
Created by: Howcan Team
Ingredients
- 2 cups of kimchi, chopped
- 1/2 pound of pork belly, thinly sliced
- 1 small onion, sliced
- 2 cloves of garlic, minced
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of gochujang (Korean red pepper paste)
- 1 tablespoon of soy sauce
- 4 cups of water or unsalted beef broth
- 1 block of firm tofu, cut into cubes
- 2 green onions, chopped
- 1 tablespoon of sesame oil
- 1 teaspoon of sugar
- Salt to taste
Instructions
- In a large pot, heat 1 tablespoon of sesame oil over medium heat.
- Add 1/2 pound of thinly sliced pork belly and cook until browned.
- Add 2 cloves of minced garlic and 1 small sliced onion, and sauté until fragrant.
- Stir in 2 cups of chopped kimchi, 1 tablespoon of gochugaru, and 1 tablespoon of gochujang, and cook for 5 minutes.
- Pour in 4 cups of water or unsalted beef broth, and bring to a boil.
- Reduce the heat to low, cover, and simmer for 20 minutes.
- Add 1 tablespoon of soy sauce, 1 teaspoon of sugar, and salt to taste.
- Gently add 1 block of cubed firm tofu and simmer for an additional 5 minutes.
- Garnish with chopped green onions before serving.
- Serve hot with steamed rice.
Kimchi Jjigae is a traditional Korean stew made with fermented kimchi, tofu, pork, and other ingredients. This iconic dish has a rich history dating back to the ancient Korean dynasties, where it was a staple in Korean cuisine. The spicy and tangy flavors of kimchi combined with the hearty ingredients make it a beloved comfort food in Korea. Chefs and home cooks alike have put their own unique spin on the dish, with variations in different regions of Korea. Today, the best versions of Kimchi Jjigae can be found in authentic Korean restaurants, particularly in Seoul and Busan. The key to a delicious Kimchi Jjigae lies in the quality of the kimchi and the balance of flavors. Some alternative methods for making this dish include adding seafood or using beef instead of pork for a different twist on the classic recipe.
45 min
4
350 calories
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