koreanutama· 3 servings
≈336 kkal · P 20g · L 19.7g · KH 13.5g (per recipe, TKPI estimate)
Kimchi Jjigae
Ingredients
- 300g well-fermented kimchi, cut into 3cm pieces
- 200g pork belly, sliced into bite-sized pieces
- 100ml kimchi juice (from the kimchi)
- 1/2 medium onion, sliced
- 3 garlic cloves, minced
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 tsp gochujang (Korean red pepper paste)
- 1 tsp doenjang (soybean paste)
- 500ml water or anchovy broth
- 150g firm tofu, cubed
- 2 green onions, diagonally sliced
- 1 tsp sesame oil
- Salt to taste
- Pinch of black pepper
Instructions
- 1Slice pork belly into bite-sized pieces. Cut kimchi into 3cm pieces, reserving juice separately.
- 2Heat a heavy pot (ttukbaegi preferred) over medium heat. Add pork belly and render fat until lightly browned, 3-4 minutes.
- 3Add garlic and onion; sauté until fragrant. Add kimchi and stir-fry 2-3 minutes until edges caramelize.
- 4Stir in gochugaru, gochujang, doenjang, and reserved kimchi juice. Cook 1 minute to develop flavor.
- 5Pour in water or anchovy broth. Bring to a rolling boil, then reduce to a vigorous simmer for 15-20 minutes until pork is tender.
- 6Add tofu cubes and green onions. Simmer 3-4 minutes until tofu is heated through.
- 7Drizzle sesame oil, season with salt and pepper. Serve immediately bubbling hot with steamed rice.
Source: llm-generated