Kimchi and Pork Belly Stew (Kimchi Jjigae)

Name: Kimchi and Pork Belly Stew (Kimchi Jjigae)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
Ingredients: 200-250 grams of pork belly, thinly sliced; 1 tablespoon of rice wine; 1 medium onion, thickly sliced; 3/4 – 1 cup of kimchi, cut into bite-size pieces; 2 tablespoons of gochujang; 1-2 tablespoons of gochugaro, adjust according to heat preference; 1 teaspoon of garlic, finely chopped; 1 teaspoon of sesame oil; 1 teaspoon of oil; 2-3 green onions; 20-300 grams of tofu, cut into cubes; Salt to taste; 2-3 cups of anchovy stock or plain water; Toasted sesame seeds to sprinkle

Instructions

Prep:15minCook:20min

Kimchi and Pork Belly Stew or Kimchi Jjigae is a go-to stew made in every Korean home and equally famous in restaurants. Aged Kimchi is perfect for making this stew-trust me; when the sour aged kimchi is boiled with fatty pork, the resulting taste is immensely soul-satisfying. You need to make it in anchovy stock for best results, which is a base for many Korean stews and makes your stew more flavorful and rich. Kimchi and pork belly stew is one of the most popular stews in Korea and deserves to be too. It is quick, easy and lip-smacking. So if you love Korean food, this recipe is a must-try for you.

Updated at: Thu, 24 Nov 2022 18:32:18 GMT