Kimchi Jjigae (spicy Kimchi Stew)
From mykoreaneats 9 years agoIngredients
- 200 grams pork (any non-fatty cut), cut into small pieces shopping list
- 600 grams pork belly ideal shopping list
- 2 cups kimchi (riper the better) shopping list
- 3 tbsp gochugaru (red pepper flakes) shopping list
- ½ cup kimchi liquid shopping list
- 1 block firm tofu, cubed shopping list
- 1 small onion, sliced shopping list
- 6 garlic cloves, finely minced shopping list
- 1 tbsp brown sugar shopping list
- 1 tbsp crushed sesame seeds (mortar n pestle ideal) shopping list
- 2 tbsp sesame oil shopping list
- ½ tsp salt and pepper shopping list
How to make it
- In a large pot over high heat, sear the pork belly on all sides until slightly charred, about 10~15 minutes depending on thickness. Remove pork and save remaining oil.
- Add sliced kimchi, small pieces of pork, and seasoning, saute for 10 minutes.
- Add the large chunk of pork back into the pot, refill with water to cover kimchi and pork. Bring to a soft boil about 20~25 minutes. Add water as needed.
- Add cubed tofu and remove pork. Bring to a rapid boil and then turn off heat, let sit for a minimum of 10 minutes. Let pork sit for a few minutes before slicing into thin pieces.
- Serve hot with rice and banchan (side dish). Garnish with scallions, toasted sesame seeds, and gim jaban (roasted seaweed) if available.
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