Kimchi-Jjigae (Kimchi Stew)
Kimchi- Jjigae is a super popular and traditional Korean recipe!
What is "Jijigae"? There are more solid ingredients than liquid and the flavor is much richer than "Guk" (soup). And broth for jjigae is usually seasoned with gochujang (red pepper paste), doenjang (soybean paste) or jip-ganjang (soy sauce).
4 cups of water
100g pork belly
10cm green onion
Pinch of black pepper
1 tsp minced garlic
1 tbsp SAMHAK Pure Sesame Oil
300g of WANG KOREA Canned Kimchi
100g of MORINAGA Mori-nu Silken Tofu Firm or Soft
1 piece of SHIRAKIKU Dried Kelp Dashi Kombu (5cm x 10cm)
1 tsp of SEMPIO Seasoning Soy Sauce
- You can also add in ham, canned tuna, mushrooms, onions or even green chili to the stew. And pork meat is usable but the most popular kind is the pork belly (skin). And for those who prefer more meat than fat, the blade shoulder has the right amount of fat and meat ratio.
- Remove part of the kimchi stuffing and cut into 4cm x 5cm pieces.
- Cut the pork into 3cm x 4cm pieces.
- Boil kelp in 3 cups of water and pour over a colander to make the broth.
- Cut the tofu into 2.5cm x 3cm x 1cm pieces.
- Thinly slice the green onions in a diagonal manner.
- Sauté the pork with oil until the meat changes in color. Then add the Kimchi and continue to cook. Add the kelp broth and the sugar while cooking and stirring the ingredients together.
- When the kimchi is softened add the tofu, green onions and minced garlic. Cook for a further 2-3 minutes.
- Once done, season with the jup-ganjang (soy sauce) and black pepper.
- Serve and enjoy!