Kimchi Jjigae
Ingredients
- 500 gkimchi (fermented, cut into pieces)
- 250 gPork belly (thinly sliced)
- 200 gfirm tofu (cubed)
- 1 pcOnion (sliced)
- 3 pcGarlic (minced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (chopped)
- 2 tbspgochugaru
- 1 tbspgochujang
- 1 tbspKorean soy sauce
- 1 tspWhite sugar
- 500 mldashi stock
- 1 tbspSesame oil
- 125 mlKimchi juice (taken from the kimchi jar)
Method
A steaming stew with an intense red broth. The kimchi provides a fermented acidity that cuts through the fat of the tender pork belly. The tofu remains silky on the finish.
- 1
Slice the pork belly into thin strips. Cut the kimchi into 3 cm pieces. Thinly slice the onion and mince the garlic.
- 2
In a pot, heat the sesame oil. Sear the pork over high heat until the fat is translucent and lightly browned.
- 3
Add the kimchi, onion, and garlic. Sauté for 5 minutes while stirring. The kimchi should soften and absorb the pork fat.
- 4
Stir in the gochugaru, gochujang, sugar, and soy sauce. Pour in the dashi broth and kimchi juice. Bring to a boil, then simmer covered for 20 minutes.
- 5
Place the tofu cubes and sliced green onions on top. Poach for 5 minutes without stirring to avoid breaking the tofu. Serve when the broth is thickened and deep red.
Frequently asked questions
How do you get this dish right?
- Use well-ripened (old) kimchi; it's more acidic and perfect for cooking.
- Never throw away the juice from the jar; it's what gives the stew its body.
How long does this dish keep?
Keeps for 3 days in the refrigerator. Flavors are even better the next day after infusing.
