Kimchi Jjigae (Korean Kimchi Stew)
Recipe by Nate Chu · View original
🍳 2 cooks · 🥄 5.0 avg
Ingredients
- 3 lb: pork belly (cut into bite-sized pieces) lb Pork Belly — cut into bite-sized pieces
- 1.5 L: water L Water
- 100 g: tuna fish sauce g Tuna fish sauce
- 80 g: sugar g Granulated sugar
- 120 g: soup soy sauce g Soup soy sauce
- 1500 g: kimchi g Kimchi
- 800 g: kimchi juice g Kimchi juice
- 50 g: gochugaru g Gochugaru
- 250 g: green onion (white part only) g Scallion — white part only
- 75 g: garlic (minced) g Garlic — minced
- 10 g: salt (to taste) g Salt — to taste
- 600 g: tofu g Tofu
- to taste: green onion (for garnish) to taste Scallion (optional) — for garnish
- to taste: jalapeño (for garnish) to taste Jalapeño (optional) — for garnish
Steps
- 1
Cut the pork belly into slightly larger bite-sized pieces since they'll shrink as they cook.
- 2
Add the pork belly to a pot with water and season with tuna fish sauce, sugar, and soup soy sauce.
- 3
Bring the pot to a boil.
- 4
While the pork comes to a boil, mince the garlic and cut the white part of the green onion into bite-sized pieces.
- 5
Add the kimchi, kimchi juice, and gochugaru to the pot.
- 6
Boil for 20 minutes to let everything get tender.
⏱ 20 min - 7
Add the white part of the green onion and minced garlic. Season to taste with salt.
- 8
When ready to serve, bring a portion to a boil and add tofu. Garnish with green onion and jalapeño if desired.
People cooked this
Level 4 · 🥄🥄🥄🥄🥄Level 4 · 🥄🥄🥄🥄🥄