Kimchi Jjigae Recipe

This recipe is made with Kimchi as its soup base and this recipe is typically eaten during the colder season. And though it can be eaten as a soup, most Koreans prefer to eat it with rice. So why not give it a try?

This recipe makes 2 servings.

Ingredients You Will Need:

- 1 CUP of Kimchi (This can be either homemade or bought)
- 16 OZ. of Pork Belly: sliced thinly
- 1 TBSP. of Vegetable Oil
- 2 TBSP. of Gochurang, Korean Chili Paste (This is available in most Asian groceries)
- 3 CUPS of Water
- 1 TBSP. of Gochugaru, Korean Chili Powder (This is available in most Asian groceries)
- 2 Cloves of Garlic: minced
- 1 TSP. of Light Soy Sauce
- 1/2 Block of Tofu: cut into chunks
- 2 Stalks of Green Onions: chopped
- 2 PCS. of Green Chili: seeded and chopped
- 1/2 TSP. of Salt
- 1/2 TSP. of White Pepper

Instructions:

-1- Heat the vegetable oil in a large pot over a medium-high heat. Saute the pork belly until it begins to sizzle.

-2- Add the Gochurang to the pork. Continue sauteing until the pork has been cooked through.

-3- Add the water and Kimchi to the pot. Let it boil, then reduce it to a simmer.

-4- Stir in the Gochugaru, garlic, and soy sauce. Simmer for half an hour.

-5- Add the tofu, green onions, and chili. Cook this for another minute. Now season with the salt and the pepper. Turn off heat and serve immediately.

-6- Enjoy!

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