Ingredients with Measurements:
- 1 lb of pork belly, sliced
- 2 cups of kkakdugi (cubed Korean radish)
- 1 onion, sliced
- 4 cloves of garlic, minced
- 2 green onions, chopped
- 1 tbsp of gochugaru (Korean red pepper flakes)
- 1 tbsp of gochujang (Korean red pepper paste)
- 6 cups of water
- Salt and pepper to taste
Special equipment needed:
- Large pot or dutch oven
- Wooden spoon
Step-by-step instructions:
1. In a large pot or dutch oven, add the sliced pork belly and cook over medium heat until browned and crispy. Remove the pork belly from the pot and set aside.
2. In the same pot, add the sliced onion and minced garlic. Cook until the onion is translucent.
3. Add the cubed kkakdugi and cook for a few minutes until slightly softened.
4. Add the gochugaru and gochujang and stir well.
5. Add the water and bring to a boil. Reduce the heat and let simmer for 20-30 minutes.
6. Add the cooked pork belly back into the pot and let simmer for an additional 10 minutes.
7. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat per serving: 25g
Carbohydrates per serving: 10g
Protein per serving: 35g
Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken.
- Kkakdugi can be substituted with daikon radish or regular radish.
Variations:
- Add tofu for a vegetarian version.
- Add seafood such as clams or shrimp for a seafood version.
Tips and tricks:
- Use a wooden spoon to stir the jjigae to prevent the kkakdugi from breaking apart.
- For a spicier jjigae, add more gochugaru and gochujang.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped green onions on top.
Garnishes:
Chopped green onions
Pairings:
Steamed rice, kimchi, and banchan (Korean side dishes)
Suggested side dishes:
Kimchi, banchan, steamed rice
Troubleshooting advice:
- If the kkakdugi is too hard, cook for a few more minutes until softened.
- If the jjigae is too thick, add more water.
Food safety advice:
Make sure to cook the pork belly thoroughly to prevent any foodborne illnesses.
Food history:
Kkakdugi jjigae is a traditional Korean stew made with cubed Korean radish and pork belly. It is a popular comfort food in Korea and is often served with steamed rice and banchan.
Flavor profiles:
Savory, slightly spicy, and slightly sweet.
Serving suggestions:
Serve hot with steamed rice and banchan.
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Region: Korean