Kimchi jjigae
The reason to let kimchi get too sour.
- Hands-on
- 10 min
- Cooking
- 30 min
- Total
- 40 min
- Difficulty
- easy
Young kimchi makes a thin stew. You want the jar that has been at the back of the fridge for two months.
Ingredients
servings
- 400 g sour kimchi , with its juice
- 300 g pork belly , sliced
- 1 tbsp gochujang
- 1 tsp gochugaru
- 600 ml stock or water
- 300 g firm tofu , sliced
- 3 spring onions
Equipment
- earthenware pot, ideally
Method
- Render the pork in a dry pot until the fat runs and the edges catch.
- Add the kimchi and fry hard for five minutes. This step is what separates a good jjigae from a dull one.
- Stir in the pastes, add the stock, simmer twenty minutes.
- Slide in the tofu, warm through, scatter spring onions.
Per serving
- 512 kcal
- 38 g fat
- 12 g carbs
- 30 g protein