Korean Kimchi Jjigae
Kimchi Jjigae is a traditional Korean stew made with fermented kimchi, pork, tofu, and various vegetables.
Ingredients - Serves 4
- Water - 4 cups
- Salt and pepper - To taste
- Green onions - 2 stalks, chopped
- Sesame oil - 1 tablespoon
- Soy sauce - 1 tablespoon
- Gochujang (korean red pepper paste) - 2 tablespoons
- Garlic - 3 cloves, minced
- Onion - 1 medium, sliced
- Tofu - 1 block, cubed
- Pork belly - 200g, thinly sliced
- Kimchi - 2 cups, chopped
Let's Get Started
- Heat a large pot over medium heat and add the pork belly slices. Cook until browned and crispy.
- Add the minced garlic and sliced onion to the pot. Cook until the onion is translucent.
- Add the chopped kimchi, gochujang, soy sauce, and sesame oil. Stir well to combine.
- Pour in the water and bring to a boil. Reduce the heat and simmer for 15 minutes.
- Add the cubed tofu and simmer for another 5 minutes.
- Season with salt and pepper to taste.
- Garnish with chopped green onions.
- Serve hot with steamed rice.
Dietary Info
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 350
- Fat: 15g
- Carbs: 25g
- Protein: 20g
- Sodium: 1200mg
- Sugar: 5g
