Kimchi Stew (Kimchi Jjigae)
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Source: Aaron & Claire
Ingredients:
- 1/8 yellow onion
- 1-2 green onions
- 1/2 green chili (optional), to garnish
- 1/2 mild red chili (optional), to garnish
- 4.5 oz (130g) medium-firm tofu
- 10.6 oz (300g) well-fermented kimchi
- 5 oz (150g) pork belly (or pork shoulder, leg)
- 1/2 tbsp neutral-tasting oil
- 1 tbsp lard (optional)
- 2 cups (480ml) rice water (or water)
- Black pepper, to taste
- 1/2 tbsp Korean beef stock powder (dasida) (or chicken bouillon powder)
- 1/2 tsp Korean chili pepper flakes (gochugaru) (optional)
Seasoning Paste:
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 1/2 tbsp soy sauce
- 1/2 tbsp fish sauce
- 1/2 tbsp minced garlic
Instructions:
1. Prep ingredients: Thinly slice the onion, green onions, and chili peppers (if using). Cut the tofu into large chunks. Using tongs and scissors, cut kimchi into bite-sized pieces. Cut the pork belly into bite-sized pieces.2. Make the seasoning paste: Combine all the seasoning paste ingredients in a small container and mix well.
3. In a wok (or pot), heat the oil over medium heat. Once it gets nice and hot, add the pork belly. Render out the fat and get a little bit of color for 3 minutes. Add the chopped kimchi, seasoning paste, and 1 tablespoon of lard (if using). Cook, stirring occasionally, for 6 minutes or until the kimchi is wilted down. Be careful not to burn it!
4. Add 2 cups (480ml) of rice water, black pepper, and 1/2 tablespoon of Korean beef stock powder. Increase the heat to medium-high heat. Simmer for at least 10 minutes.
5. Optionally, transfer it to a Korean Clay Pot (ttukbaegi) for an authentic vibe. Top with the tofu, onion, green onion, and chili peppers. Bring it to a boil until it’s bubbling hot.
6. Sprinkle with Korean chili pepper flakes for an extra kick. Serve with hot rice and a fried egg. Enjoy~!
Source: Aaron and Claire / YouTube
Source: Aaron and Claire / YouTube
