Kimchi Jjigae – Kimchi Stew is the ultimate Korean comfort food – a warming stew made with kimchi and a selection of other ingredients, such as pork, green onions, mushrooms and tofu, sliced into 1cm thick rectangles or other shapes you may prefer. It is one of the most common stews in Korean cuisine and I am so happy to share my version with you today.
To make this kimchi jjigae, start by marinating pork belly and cooking kimchi until soft. Place the pork belly into the bottom of the pot and add all the other ingredients except for the green onion. Boil on medium high heat initially then reduce the heat to simmer until the meat is cooked. When the meat is cooked, add the green onion and turn the heat off. Serve the jjigae with rice.
To make my version of Kimchi Jjigae – Kimchi Stew, you will need the following ingredients:
Marinate 180 grams of pork belly with 1 tablespoon of rice wine and ground black pepper to taste for about 15 minutes.
Cook the kimchi in a skillet or pot until soft.
Combine 1 tablespoon of Korean chili flakes with 1 tablespoon of soy sauce, 1 teaspoon of Korean chili paste (gochujang), ¼ teaspoon of minced garlic, and ground black pepper to taste in a small bowl.
Place the marinated meat into the bottom of a pot.
Add the cooked kimchi along with ¼ small brown onion, 2 small sliced shiitake mushrooms, sliced firm tofu, 1 cup of water and the jjigae base sauce.
Bring the mixture to a boil over medium high heat. Once boiling, reduce the heat to medium and simmer until the meat is cooked.
Once the meat is cooked, add the green onion and turn the heat off.
Serve with steamed rice and enjoy the bowl of comfort.
I am delighted to share my recipe for Kimchi Jjigae - Kimchi Stew with you. Try making this little bowl of comfort soon and please come back to leave a comment or review with your thoughts.
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