Saucepan@saucepan · Shared this recipeFollowKorean · sauceKimchi JjigaeA hearty Korean kimchi stew made with aged kimchi, pork belly, tofu, and a spicy base sauce, served with rice.total30 minprep15 mincook15 minservings3Original recipe on mykoreankitchen.comKeep this recipeAdd a copy of Kimchi Jjigae to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients3 servingsBack to 3 servings180 g skinless pork belly, (0.4 pounds, cut into bite size pieces)1 tbsp rice wine ), , sweet (mirin3 sprinkles ground black pepper0.75 cup aged Kimchi, (at least 2 to 3 weeks old, cut into bite size pieces if not already)0.25 small brown onion, (30 g / 1 ounce, thinly sliced)0.5 stalk small green onion, (5 g / 0.2 ounce, thinly sliced)2 small shiitake mushrooms, (50 g / 1.4 ounces, stems removed, thinly sliced)150 g firm tofu, (5.3 ounces, sliced into 1cm thickness rectangles, or other shapes you may prefer)1 cup water1 tbsp Korean chili flakes ), (gochugaru1 tbsp soy sauce1 tsp Korean chili paste ), (gochujang0.25 tsp minced garlic3 sprinkles ground black pepperStepsClear checksTap an ingredient or step to check it off.1Step 1: Marinate the pork belly with the rice wine and the ground black pepper for about 15 mins.2Step 2: Cook the kimchi in a skillet until soft. (Alternatively, you can do this directly in the pot where you’ll make the jjigae, but only if the pot is large enough to maneuver easily.)3Step 3: Place the marinated meat at the bottom of the pot. Add all the other ingredients—kimchi, onion, mushrooms, tofu, water, and the base sauce—into the pot, except for the green onion. (I used a clay pot with a capacity of just over 1 liter. I’ve also successfully made this using an 18cm (7-inch) Staub Cocotte without needing the skillet mentioned in the previous step.)4Step 4: Bring the pot to a boil over medium-high heat. Once boiling, lower the heat to medium and continue cooking until the meat is completely cooked through, which should take about 10 to 15 minutes from the start of this step. To ensure the sauce is evenly incorporated, gently stir it into the soup using a spoon. Occasionally, spoon some of the broth over the other ingredients to help distribute the flavors. When the meat is done, add the green onion, give it a final gentle mix, and turn off the heat.5Step 5: Serve with a bowl of rice and other Korean side dishes.getsaucepan.com/r/e645a16a-0f28-4ea6-bc3d-afe1c119e5a8 · Original: https://mykoreankitchen.com/kimchi-jjigae/
