South Korea / Soup
Kimchi jjigae
A stew of over-fermented kimchi with pork and tofu. The older the kimchi, the better it works.
Ingredients
- Over-fermented kimchi, with its liquid400 g
- Pork belly, sliced300 g
- Tofu, in thick slabs300 g
- Onion1
- Gochugaru flakes1 tbsp
- Gochujang1 tbsp
- Garlic3 cloves
- Water or anchovy stock700 ml
- Spring onion3
- Sesame oil1 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Fry the pork in the sesame oil over medium heat until the fat has rendered and the meat has colour, about five minutes.
Add the kimchi and fry for five minutes, until the edges darken. This step takes the raw edge off the acidity and rounds the flavour out.
Stir in the gochugaru, gochujang and garlic, pour in the kimchi liquid and the water, and bring it to the boil.
Simmer for twenty minutes, add the onion and tofu and give it five more. Do not stir the tofu; it falls apart.
Off the heat, scatter over the spring onion and serve it in the pot, with a separate bowl of rice.
