Korean Recipe
Kimchi Jjigae
Spicy, Hearty, and Comforting
Kimchi jjigae is one of Korea’s representative traditional dishes, characterized by its spicy and deep flavor. Made with fermented kimchi and various ingredients, kimchi jjigae evokes the feeling of home-cooked meals for Koreans, especially popular during the cold winter months. In this blog post, we will introduce the charm of kimchi jjigae and share a recipe that you can easily make at home.
Ingredients
Main Ingredients:
300g of ripe (fermented) kimchi
200g of pork belly or shoulder
1/2 block (about 200g) of tofu
1 onion
1 green onion
1 tablespoon of minced garlic
1-2 tablespoons of red pepper powder (adjust to taste)
2 tablespoons of soy sauce
1 tablespoon of sesame oil
A pinch of salt
4 cups (about 800ml) of water or broth
Optional Ingredients:
1 teaspoon of salted shrimp (for deeper flavor)
1 teaspoon of doenjang (fermented soybean paste, optional)
Preparation
- Prepare the Ingredients:
- Cut the kimchi into bite-sized pieces.
- Slice the pork into bite-sized pieces.
- Slice the onion and diagonally cut the green onion.
- Cut the tofu into bite-sized pieces.
- Cook the Stew:
- Heat the sesame oil in a pot over medium-low heat and sauté the minced garlic.
- Add the pork and cook until the surface is lightly browned.
- Add the kimchi, red pepper powder, and soy sauce, and stir-fry for about 5 more minutes.
- Add Water or Broth:
- Pour in the water or broth. You can add salted shrimp or doenjang if you prefer a deeper flavor.
- Once it starts boiling, reduce the heat to medium and simmer for about 15-20 minutes.
- Add Tofu and Green Onion:
- Add the tofu and green onion and simmer for another 5 minutes.
- Finally, season with salt to taste.
