Asians > Korean > Korean Stews

Baek-Kimchi Jjigae Recipe

Ingredients with Measurements:
- 1 pound of pork belly, sliced into bite-sized pieces
- 2 cups of baek-kimchi (white kimchi), chopped
- 1 onion, sliced
- 4 cloves of garlic, minced
- 2 green onions, chopped
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of gochujang (Korean red pepper paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 4 cups of water
- Salt to taste

Special equipment needed:
- Large pot or dutch oven

Step-by-step instructions:

1. Heat the pot over medium-high heat and add the sliced pork belly. Cook until browned and crispy, about 5-7 minutes.

2. Add the chopped baek-kimchi, sliced onion, minced garlic, and chopped green onions to the pot. Stir and cook for another 5 minutes.

3. Add the gochugaru, gochujang, soy sauce, and sesame oil to the pot. Stir to combine.

4. Pour in the water and bring the mixture to a boil. Reduce the heat to low and let simmer for 30 minutes.

5. Taste and adjust seasoning with salt as needed.

6. Serve hot with rice.


- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Medium-high heat for browning pork belly
- Low heat for simmering
Serving size:
- 4 servings

Nutritional information:
- Calories: 520
- Fat: 40g
- Carbohydrates: 10g
- Protein: 30g

Substitutions for ingredients:
- Pork belly can be substituted with beef or tofu
- Baek-kimchi can be substituted with regular kimchi
- Gochugaru and gochujang can be adjusted to taste

Variations:
- Add other vegetables such as mushrooms or zucchini
- Use chicken instead of pork

Tips and tricks:
- Use a pot with a lid to prevent the soup from evaporating too quickly
- Let the soup simmer for at least 30 minutes to allow the flavors to develop

Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days

Reheating instructions:
- Reheat in a pot over low heat until heated through

Presentation ideas:
- Serve in individual bowls with a scoop of rice on top
- Garnish with chopped green onions or sesame seeds

Pairings:
- Serve with a side of kimchi or pickled vegetables

Suggested side dishes:
- Steamed rice
- Korean-style spinach salad

Troubleshooting advice:
- If the soup is too spicy, add more water or reduce the amount of gochugaru and gochujang

Food safety advice:
- Make sure to cook the pork belly thoroughly before adding other ingredients
- Store leftovers properly in the refrigerator

Food history:
- Baek-kimchi is a type of kimchi that is made without chili pepper flakes, resulting in a milder flavor

Flavor profiles:
- Spicy, savory, and slightly sour

Serving suggestions:
- Serve as a main dish with rice and side dishes

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Region: Korean

Taste: Spicy, Tangy, Umami, Savory, Aromatic