Ingredients
-
250 g Pork Belly; bite-size
-
500g Kimchi; bite-sizeWell 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 Tofuor medium firm tofu
-
Seasoning
-
2 Tsp Sugar
-
1 Tsp Sea Salt
-
2 Tsp Korean hot pepper flakesor 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 removedSmall size anchovies
-
1 litre Water
-
Garnish
-
1 stalk Spring onion; chop thin
Directions
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 stockIn a pot with 1 litre water, add kombu and dried anchovies. Boil it for 20 mins over medium high heat. |
2
Done
|
Make Kimchi JjigaeNext 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
|
ServeGarnish with some chopped spring onions. Serve pot of soup with some white rice and other side dishes if you have. |