Kimchi Jjigae (Kimchi Stew)
Ingredients: skinless pork belly, rice wine (mirin), ground black pepper, aged Kimchi, small brown onion · 30 min cook time · 168kcal · ₩10,000
Ingredients
180g skinless pork belly, 1Tbsp rice wine (mirin), 3sprinkles ground black pepper, 0.75cup aged Kimchi, 0.25small small brown onion, 0.5stalk small green onion, 2small shiitake mushrooms, 150g firm tofu, 1cup water, 1Tbsp Korean chili flakes (coarse), 1Tbsp soy sauce, 1tsp gochujang, 0.25tsp minced garlic
Instructions
1. Cut 180g skinless pork belly into bite-sized pieces.
2. Marinate the pork belly with 1 Tbsp rice wine and 3 sprinkles ground black pepper for about 15 minutes.
3. Slice 1/4 small brown onion.
4. Remove the stems from 2 small shiitake mushrooms and slice them.
5. Slice 1/2 stalk small green onion.
6. Cut 150g firm tofu into rectangular pieces.
7. Prepare the jjigae base by mixing 1 Tbsp Korean chili flakes, 1 Tbsp soy sauce, 1 tsp gochujang, 1/4 tsp minced garlic, and 3 sprinkles ground black pepper in a bowl.
8. Add the marinated pork belly to a pot.
9. Add 3/4 cup aged kimchi and sliced onion to the pot.
10. Arrange the tofu and shiitake mushrooms on top.
11. Pour in 1 cup of water.
12. Add the prepared jjigae base sauce.
13. Boil the pot on medium-high heat. Once it starts boiling, reduce the heat to medium and cook further until the meat is cooked through.
14. Finish with sliced green onion.
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