Ingredients with Measurements:
- 1 cup of kimchi, chopped
- 1/2 onion, sliced
- 2 cloves of garlic, minced
- 1/2 cup of pork belly, sliced
- 2 cups of water
- 1 tablespoon of gochujang (Korean chili paste)
- 1 tablespoon of gochugaru (Korean chili flakes)
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1/2 teaspoon of sugar
- 1/4 teaspoon of black pepper
- 1/4 cup of scallions, chopped
- 1/4 cup of tofu, cubed
Special equipment needed:
- A medium-sized pot
- A ladle
Step-by-step instructions:
1. In a medium-sized pot, sauté the pork belly until it turns brown.
2. Add the onions and garlic, and sauté until the onions become translucent.
3. Add the kimchi and sauté for 2-3 minutes.
4. Add the water, gochujang, gochugaru, soy sauce, sesame oil, sugar, and black pepper. Stir well.
5. Bring the mixture to a boil and then reduce the heat to medium-low. Let it simmer for 15-20 minutes.
6. Add the scallions and tofu, and let it simmer for another 5 minutes.
7. Serve hot with rice.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Medium-low heat
Serving size:
4 servings
Nutritional information:
Calories: 170
Fat: 10g
Carbohydrates: 9g
Protein: 12g
Sodium: 580mg
Substitutions for ingredients:
- Pork belly can be substituted with chicken, beef, or mushrooms.
- Tofu can be substituted with seafood or more vegetables.
Variations:
- Add noodles to make it a kimchi jjigae ramen.
- Add more vegetables such as zucchini, mushrooms, or spinach.
- Add a boiled egg on top for extra protein.
Tips and tricks:
- Use older kimchi for a more sour taste.
- Adjust the amount of gochujang and gochugaru to your preferred level of spiciness.
- Let the jjigae simmer for longer for a richer flavor.
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 a traditional Korean earthenware pot for an authentic presentation.
Garnishes:
Garnish with more scallions or sesame seeds.
Pairings:
Serve with rice and a side of Korean banchan (side dishes).
Suggested side dishes:
- Korean-style spinach
- Soybean sprout salad
- Kimchi pancake
Troubleshooting advice:
- If the jjigae is too spicy, add more water or broth to dilute the spiciness.
- If the jjigae is too sour, add a little bit of sugar to balance the flavor.
Food safety advice:
- Make sure to cook the pork belly thoroughly.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kimchi jjigae is a traditional Korean stew made with kimchi, pork, and other ingredients. It is a popular comfort food in Korea and is often served with rice.
Flavor profiles:
Spicy, sour, savory
Serving suggestions:
Serve hot with rice and side dishes.
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Region: Korean