Easy Pork Kimchi Jjigae with Aged Kimchi
550kcal
Ingredients
- 300 g pork belly
- 1/3 head aged kimchi (If it's big kimchi, you can use 1/4 head)
- 1 tbsp minced garlic
- 1 ladle kimchi juice
- 0.5 tbsp Korean beef dashida
- 450 ml water
- 1/2 onion
- 1/2 stalk green onion
- 1/2 block tofu (125g)
- 1 tbsp cooking oil
- 1 tbsp sugar (for sour kimchi. You can reduce or skip it if your kimchi isn't too sour)
- 1 tbsp Korean anchovy fish sauce
Method
- Cut the pork belly and kimchi into bite-sized pieces.Tip: Use kitchen scissors to cut directly into the pot — no cutting board to clean! Slice the onion and finely chop the green onion.
- Heat 1 tbsp of oil in a wok or pot over medium heat.Add the pork belly and cook until the surface is no longer pink.
- Add the minced garlic and stir-fry for another minute.
- Add the chopped kimchi and 1 tbsp of sugar. (Skip or reduce sugar if your kimchi isn’t too sour.)
- Pour in 450ml of water.Add 1 ladle of kimchi juice, 1 tbsp anchovy sauce, and 0.5 tbsp beef stock powder.
- Add the onion and green onion.Cover with a lid and simmer over medium-low heat for about 20 minutes. If the water reduces too much, add a little more water as needed.If you cook longer, it tastes better!
- Cut the tofu into bite-sized cubes and gently add to the stew.Simmer for another 3 minutes, then serve hot.
Pork Kimchi Jjigae 돼지고기 김치찌개
- The fat rendered from the pork gives the broth a rich and deep flavor.
- Jal meokgetseumnida! 잘 먹겠습니다!
