Teresa's Recipes
Kimchi Jjigae
Experience the depth of Korean cuisine with this Kimchi Jjigae recipe - a heartwarming stew that combines the tangy, spicy, and umami flavors of fermented kimchi with the rich and succulent notes of pork belly. Tofu adds a gentle soft texture that complements the savory broth. With each spoonful, you'll be transported to the bustling food streets of Seoul. A dish steeped in centuries of Korean tradition, Kimchi Jjigae is a testament to Korea's love for fermented foods and bold flavors.
Ingredients
- 2 cups Cooked rice
- to taste Salt
- 4 cups Water
- 2, chopped Green onions
- 1 tablespoon Sesame oil
- 2 tablespoons Soy sauce
- 1 tablespoon Gochujang (Korean red pepper paste)
- 3 cloves, minced Garlic
- 1 medium, chopped Onion
- 1 cup, cubed Tofu
- 200 grams, sliced Pork belly
- 2 cups, chopped Kimchi
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 600
- Fat: 35g
- Carbs: 40g
- Protein: 25g
- Sodium: 2000mg
- Sugar: 5g
Instructions
- Heat the sesame oil in a large pot over medium heat.
- Add the pork belly slices and cook until they are well browned.
- Add the minced garlic, chopped onion, and kimchi to the pot. Stir-fry these ingredients for about 5 minutes until the onions become translucent.
- Stir in the gochujang and soy sauce, ensure that they are well combined with the other ingredients in the pot.
- Pour in the water, increase the heat and bring the stew to a boil. Once boiling, reduce the heat to low and let it simmer for about 15 minutes.
- Add the cubed tofu to the pot and let it simmer for another 5 minutes. This allows the tofu to absorb the flavors of the stew.
- Season the stew with salt according to your preference.
- Garnish the stew with the chopped green onions just before serving.
- Serve the Kimchi Jjigae hot, accompanied by the cooked rice. Enjoy this comforting meal!