House recipe
🍲 Kimchi jjigae
Well-fermented kimchi fried with pork belly, then simmered into a spicy stew with tofu.
Allergens. Contains: Soy, Sesame. May contain, depending on the brands you buy: Fish, Crustaceans.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 300 g kimchi, well fermented, chopped, plus its juice
- 200 g pork belly, thinly sliced
- 200 g firm tofu, sliced 1 cm thick
- 1 onion, sliced
- 2 cloves garlic, chopped
- 1 tbsp gochugaru (korean chilli flakes)
- 1 tsp sugar
- 1 tbsp toasted sesame oil
- 2 spring onion, sliced
- Salt, to taste
- 200 g sushi rice
Method
- Cook the rice. Heat the sesame oil in a heavy pan and fry the pork belly over medium-high heat until it renders fat and starts to brown.
- Add the kimchi, onion and garlic and fry for 5 minutes until the kimchi softens and smells toasty.
- Stir in the gochugaru and sugar, then add the kimchi juice and about 500 ml water.
- Bring to the boil and simmer for 15 minutes so the broth takes on the kimchi flavour. Taste and add salt if needed.
- Lay the tofu slices on top and simmer for 5 minutes more until heated through.
- Scatter over the spring onion and serve bubbling hot with the rice.