Ingredients with Measurements:
- 1 pound of pork belly, sliced into bite-sized pieces
- 2 cups of chopped kimchi
- 1 onion, sliced
- 4 cloves of garlic, minced
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of gochujang (Korean chili paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 4 cups of water
- 1 block of tofu, cut into bite-sized pieces
- 2 green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- A large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat up the sesame oil over medium-high heat. Add the pork belly and cook until browned on all sides, about 5-7 minutes.
2. Add the sliced onion and minced garlic to the pot and cook until the onion is translucent, about 3-5 minutes.
3. Add the chopped kimchi, gochugaru, gochujang, and soy sauce to the pot. Stir everything together and cook for another 5-7 minutes.
4. Pour in the water and bring the mixture to a boil. Reduce the heat to low and let the stew simmer for 30-40 minutes.
5. Add the tofu and green onions to the pot and cook for another 5-10 minutes, until the tofu is heated through.
6. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Temperature:
Medium-high heat for cooking the pork belly and onion, low heat for simmering the stew.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Total fat: 28g
Saturated fat: 9g
Cholesterol: 75mg
Sodium: 1300mg
Total carbohydrates: 13g
Dietary fiber: 2g
Sugar: 5g
Protein: 24g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or beef.
- Tofu can be substituted with mushrooms or zucchini.
- Kimchi can be substituted with sauerkraut or other pickled vegetables.
Variations:
- Add other vegetables such as carrots, potatoes, or spinach.
- Use chicken or seafood instead of pork.
- Make it vegetarian by omitting the meat and using vegetable broth instead of water.
Tips and tricks:
- Use older, sour kimchi for a more flavorful stew.
- If the stew is too spicy, add a spoonful of sugar to balance out the heat.
- Serve with rice and banchan (Korean side dishes) for a complete meal.
Storage instructions:
Store leftovers 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 sesame seeds and sliced green onions on top.
Garnishes:
Sesame seeds, sliced green onions, or chopped cilantro.
Pairings:
Rice, banchan, and a cold beer or soju.
Suggested side dishes:
Kimchi pancakes, japchae (stir-fried glass noodles), or Korean fried chicken.
Troubleshooting advice:
- If the stew is too thick, add more water or broth to thin it out.
- If the stew is too sour, add a spoonful of sugar to balance out the acidity.
Food safety advice:
Make sure to cook the pork thoroughly to an internal temperature of 145°F to prevent foodborne illness.
Food history:
Jjigae is a Korean stew that typically includes meat, vegetables, and a spicy broth. Kimchi jjigae is a popular variation that uses kimchi as the main ingredient.
Flavor profiles:
Spicy, sour, savory, umami.
Serving suggestions:
Serve hot with rice and banchan for a comforting and satisfying meal.
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Region: Korean