Kimchi Jjigae 김치찌개

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Kimchi Jjigae 김치찌개

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Ingredients

Adjust Servings:
250 g Pork Belly; bite-size
500g Kimchi; bite-size Well fermented and sour
60 ml Kimchi Juice
3 stalks Spring Onion; cut 5cm lengths
1 medium size Brown Onion; slice thin
600 ml Kombu Stock
1 tube Soft Tofu or medium firm tofu
Seasoning
2 Tsp Sugar
1 Tsp Sea Salt
2 Tsp Korean hot pepper flakes or more for spicier soup
1 Tbsp Korean hot pepper paste
1 Tsp Sesame Oil
Kombu Stock
10x10cm piece Kombu
Handful Dried Anchovies; heads and guts removed Small size anchovies
1 litre Water
Garnish
1 stalk Spring onion; chop thin
Cuisine:

Ingredients

  • Seasoning

  • Kombu Stock

  • Garnish

Directions

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I grew to like korean food after watching all the korean dramas. The way they enjoy their food, the colourful food presentation, everything just looks so tasty. Then every time there would be some soup on the table (most likely red, and likely it is kimchi jjigae).

 

Before moving away from home, I would only eat korean food in a restaurant with lots of banchan. After moving out, when cooking is part of everyday life, kimchi jjigae (a.k.a. kimchi soup) has become one of my frequent dinner option. It is easy to make and comforting to eat.

Steps

1
Done

Prepare kombu stock

In a pot with 1 litre water, add kombu and dried anchovies. Boil it for 20 mins over medium high heat.
Strain and set kombu stock aside.

2
Done

Make Kimchi Jjigae

Next arrange ingredients in a shallow pot or a claypot. Add kimchi and kimchi juice. Followed by the pork, onion and all seasonings. Pour reserved kombu stock into the same pot. Cover and cook for about 10 mins over medium heat.

Uncover pot and mix well. Make sure seasoning is well mixed in the soup. Put in the tofu. Break apart large pieces of tofu. Cover and cook another 5 mins.

3
Done

Serve

Garnish with some chopped spring onions. Serve pot of soup with some white rice and other side dishes if you have.

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