Ingredients with Measurements:
- 1 pound pork belly, sliced
- 2 cups kimchi, chopped
- 1 onion, sliced
- 4 cloves garlic, minced
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon gochugaru (Korean chili flakes)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 4 cups chicken or pork broth
- 1 block firm tofu, cubed
- 2 green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat a large pot or Dutch oven over medium-high heat. Add the sliced pork belly and cook until browned and crispy, about 5-7 minutes. Remove from the pot and set aside.
2. In the same pot, add the chopped kimchi, sliced onion, and minced garlic. Cook for about 5 minutes, until the onion is translucent and the kimchi is slightly softened.
3. Add the gochujang, gochugaru, soy sauce, and sesame oil to the pot. Stir to combine and cook for another 2-3 minutes.
4. Pour in the chicken or pork broth and bring to a boil. Reduce heat to low and let simmer for 15-20 minutes.
5. Add the cubed tofu and sliced green onions to the pot. Cook for another 5-7 minutes, until the tofu is heated through.
6. Season with salt and pepper to taste.
7. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Medium-high heat for browning the pork belly, medium-low heat for simmering the stew.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 28g
Carbohydrates: 10g
Protein: 28g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or beef brisket.
- Chicken or vegetable broth can be used instead of pork broth.
- Firm tofu can be substituted with soft tofu or omitted altogether.
Variations:
- Add other vegetables like mushrooms, zucchini, or spinach.
- Use seafood like shrimp or clams instead of pork.
- Make it vegetarian by omitting the pork and using vegetable broth.
Tips and tricks:
- Use older kimchi for a more sour and flavorful stew.
- Adjust the amount of gochujang and gochugaru to your desired level of spiciness.
- Let the stew simmer for longer for a more concentrated flavor.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium-low heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a scoop of rice on top.
Garnishes:
Sprinkle with sesame seeds and sliced green onions.
Pairings:
Serve with a side of pickled vegetables and a cold beer.
Suggested side dishes:
Steamed rice, Korean-style pickled vegetables, and banchan (Korean side dishes).
Troubleshooting advice:
- If the stew is too sour, add a pinch of sugar to balance out the flavors.
- If the stew is too thick, add more broth or water to thin it out.
Food safety advice:
Make sure to cook the pork belly thoroughly before adding it to the stew.
Food history:
Jjigae is a Korean stew that is typically made with meat, seafood, or tofu and various vegetables. Kimchi jjigae is a popular variation that uses kimchi as the main ingredient.
Flavor profiles:
Spicy, sour, savory.
Serving suggestions:
Serve hot with rice and side dishes.
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Region: Korean