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 water or pork broth
- 2 green onions, sliced
- Salt and pepper 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 pork belly. Cook until browned and crispy, then remove from the pot and set aside.
2. In the same pot, add the onion and garlic. Cook until softened, about 3-4 minutes.
3. Add the chopped kimchi, gochujang, gochugaru, soy sauce, and sesame oil. Stir to combine and cook for another 2-3 minutes.
4. Pour in the water or pork broth and bring to a boil. Reduce the heat to low and simmer for 30 minutes.
5. Add the cooked pork belly back into the pot and simmer for another 10-15 minutes.
6. Season with salt and pepper to taste. Serve hot, garnished with sliced green onions.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Medium-high heat for cooking the pork belly
- Low heat for simmering the stew
Serving size:
- 4 servings
Nutritional information:
- Calories: 540
- Fat: 43g
- Carbohydrates: 12g
- Protein: 26g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or beef brisket.
- Chicken broth or vegetable broth can be used instead of pork broth.
- Shrimp or tofu can be added for a seafood or vegetarian version.
Variations:
- Add potatoes, carrots, or mushrooms for extra vegetables.
- Use canned tuna instead of pork for a lighter version.
- Add a beaten egg to the stew for a creamier texture.
Tips and tricks:
- Use older kimchi for a more sour and flavorful stew.
- Cook the pork belly until crispy for added texture.
- Adjust the amount of gochujang and gochugaru to your desired level of spiciness.
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 side of rice and banchan (Korean side dishes).
Garnishes:
- Sliced green onions, sesame seeds, and chili flakes.
Pairings:
- Serve with a cold beer or soju.
Suggested side dishes:
- Kimchi fried rice, japchae (Korean glass noodles), or steamed vegetables.
Troubleshooting advice:
- If the stew is too sour, add a pinch of sugar to balance the flavors.
- If the stew is too thick, add more water or broth to thin it out.
Food safety advice:
- Make sure to cook the pork belly thoroughly to an internal temperature of 145°F.
Food history:
- Jjigae is a Korean stew typically made with meat, seafood, or tofu and vegetables in a spicy broth.
Flavor profiles:
- Spicy, sour, savory, and umami.
Serving suggestions:
- Serve hot with a side of rice and banchan.
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Region: Korean