recipe: kimchi stew with pork (kimchi jjigae)

This is a basic kimchi jjigae that you can whip up in about 30 minutes when you have some old kimchi sitting in your fridge. I like to use stock from jangjorim for this recipe. And I normally don’t put tofu in my kimchi jjigae as I’m don’t really like tofu in my jjigae.

ingredients:
4-6 oz fatty pork or pork belly
2 cups fermented kimchi
1 teaspoon Korean red chili pepper flakes
1 teaspoon minced garlic
1/2 cup kimchi juice
2 cups stock or water
1 green chilli, sliced diagonally
1 scallion, sliced diagonally
6-8 oz tofu

directions:

  1. cut pork and kimchi into bite size pieces
  2. in a pot, over medium high heat, cook the pork and kimchi with the red pepper flakes and garlic for about 10 minutes
  3. add the kimchi juice and stock or water and reduce the heat to medium, and boil for about 20 more minutes
  4. add the pepper, scallion, and tofu and increase heat to high, boil for 5 more minutes

 

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