RitaSins
Silver Member
Must try this recipe - Korean kimchi jjigae
Instructions
- Sauté the Pork and Kimchi:
- In a pot, heat 1 tsp sesame oil over medium heat.
- Add pork slices and sauté for 2–3 minutes until lightly browned.
- Add chopped kimchi and cook together for another 5 minutes to intensify the flavor.
- Add Aromatics and Seasoning:
- Stir in garlic, gochugaru, gochujang, and soy sauce.
- Add onions and cook for 1–2 minutes.
- Add Broth and Simmer:
- Pour in 2 cups of water or anchovy broth and kimchi juice.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes, uncovered. This deepens the flavor.
- Add Tofu and Finish:
- Gently add tofu slices and green onions.
- Simmer for another 5 minutes.
- Taste and Adjust:
- Add salt or more chili flakes if needed. It should be bold, spicy, and rich.
Ingredients
- 1½ cups well-fermented kimchi (chopped)
- ½ cup kimchi juice (from the kimchi container, optional but flavorful)
- 200g (7 oz) pork belly or shoulder (sliced into bite-sized pieces)
- ½ block of tofu (firm or soft, sliced into thick pieces)
- ½ onion (sliced)
- 1 stalk green onion (chopped)
- 2 cups water or anchovy broth (anchovy broth preferred for authentic flavor)
- 1 tbsp gochugaru (Korean red chili flakes) – adjust to taste
- 1 tbsp gochujang (Korean chili paste)
- 1 tsp minced garlic
- 1 tsp sesame oil
- 1 tsp soy sauce
- Salt (to taste)
- Optional: mushrooms (enoki or shiitake), zucchini, or egg
Serving Suggestions
- Serve hot with steamed white rice and Korean banchan (side dishes) like pickled radish or seasoned spinach.
- You can crack an egg into the hot soup right before serving for extra richness.
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