Kimchi Jjigae
A hearty Korean stew featuring spicy, fermented kimchi and tender pork belly simmered with tofu and aromatics for a deeply savory, warming broth.
INGREDIENTS
⅓ Cup – Pork belly, cubed
⅓ Cup – Kimchi, chopped
2 Tbsp – Kimchi brine
¼ Cup – Onion, chopped
1 tsp – Gochugaru
1 Tbsp – Gochujang
¼ tsp – Salt
¼ tsp – Sugar
1 tsp – Hondashi®
1 Cup – Water
3 oz – Firm tofu, sliced
1 tsp – Sesame oil
1 Tbsp – Scallion, sliced
DIRECTIONS
1. In an earthenware bowl over medium heat add pork belly, kimchi, kimchi brine, onion, gochugaru, gochujang, salt, sugar, Hondashi®, and water. And bring to a simmer.
2. Cover and simmer for 10 minutes.
3. Stir with a spoon to combine and add the tofu and sesame oil. Cover and simmer for 10 more minutes.
4. Remove from heat and garnish with scallions and serve.
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