COPPER🇰🇷 South Korea
Kimchi jjigae recipe
A spicy, savory stew that warms the soul.
Ingredients
- 300 g kimchi
- 200 g tofu
- 200 g pork belly
- 1 onion
- 3 tsp garlic
- 2 tbsp gochugaru
- 500 ml water
- 2 green onion
- 1 tbsp sesame oil
How to make Kimchi jjigae
- In a pot, sauté 200 g of pork belly over medium heat for 5 minutes until browned.
- Add 1 chopped onion and 3 minced garlic cloves to the pot, cooking for 3-4 minutes until softened.
- Stir in 300 g of kimchi and 2 tablespoons of gochugaru; cook for 5 minutes, stirring occasionally.
- Pour in 4 cups of water and bring to a boil over high heat, stirring occasionally.
- Reduce the heat to a simmer and let the soup bubble gently for 10 minutes.
- Cut 200 g of tofu into cubes and add to the pot, stirring gently.
- Let it simmer for another 15 minutes, allowing flavors to meld and the tofu to heat through.
- Prepare 2 green onions by slicing them for garnish while the stew simmers.
- Once cooked, garnish the kimchi jjigae with the sliced green onions and drizzle with 1 tablespoon of sesame oil.
- Serve the kimchi jjigae hot in bowls with rice on the side for a comforting meal.
- Enjoy the stew immediately for the best flavor.
What is Kimchi jjigae?
Kimchi jjigae is a traditional dish from South Korea. It takes about 30 minutes to prepare, is considered medium to make at home, and uses 9 ingredients.
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