South Korean Kimchi Jjigae is a very popular stew. Soups called guk or stews called Jjigae are served with nearly every meal along with some rice. This dish made of kimchi is a great way to use any kimchi that has been around for a while. It should be a minimum of two to three weeks old. This recipe calls for pork belly however any meat or fish could also be added or just keep it vegetarian. The point is that you can add or subtract any ingredients to your liking or simply just use what you have in your refrigerator. We found the pork belly to be a scrumptious bite to this delicious, traditional South Korean kimchi jjigae. Enjoy!
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South Korean Kimchi Jjigae (Kimchi Stew)
This Kimchi stew recipe is an easy recipe to incorporate left overs in. The recipe is easily adaptable to what you have on hand.
- 1/2 lb. skinless pork belly cut into bite size pieces
- 1 Tbsp rice wine mirin
- 1 pinch Ground black pepper
- 1 cup aged Kimchi cut into bite size pieces
- 1 small onion white or brown– thinly sliced
- 1 green onion thinly sliced
- 2 small shiitake mushrooms stems removed and thinly sliced
- 1/4 package firm tofu sliced into bit size pieces
- 1 1/2 cups water
- Jjigae base mix these in a bowl
- 1 Tbsp Korean chili flakes coarse
- 1 Tbsp soy sauce
- 1 tsp gochujang
- 1/4 tsp garlic minced
- 3 sprinkles ground black pepper
In a bowl, Marinate the pork belly with the rice wine and the ground black pepper for about 15 minutes.
In a large pot, cook the Kimchi until soft.
Put the marinated meat into the bottom of the pot. Add all the other ingredients (Kimchi, onion, mushrooms, tofu and the base sauce and water) everything except for green onion.
Boil the pot on medium high heat initially then reduce the heat to a simmer once it starts boiling. Cook further until the meat is cooked, about 10-15 minutes. Mix well.
When the meat is cooked, add the green onion and turn the heat off.
Serve with rice.