Kimchi Jjigae
Korean stew with kimchi
30 min
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- Description
- Ingredients
- Instructions
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Kimchi Jjigae is a tradional Korean dish, and favorite of many. This recipe will you heat you up from the inside. Cook an extra portion of rice, chances are you will need it the balance the heat and richness of this dish. Leave out the Pork Belly and use vegan Kimchi and you will get yourself a flavor-packed no-meat dish.
Nutrition per serving
641
Kcal
50g
Protein
39.2g
Fat
23.8g
Carb
7.7g
Fiber
Ingredients for 2 servings
8 pcs
Dried Shiitake
5g
Dried Kelp Kombu
900ml
Water
200g
Pork Belly
300g
Kimchi
1
Onion
3 pcs
Spring Onion
1 Tbsp
Sugar
Utensils
pot, bowl, pan/ large deep pan/ shallow pot, knife
You need
Daichu Kombu Getrockneter Seetang...
5,49 €183.00€/Kg
Diamond Shiitake Pilze Getrocknet...
3,19 €63.80€/Kg
Wilhelm Brandenburg Schweine Bauc...
2,99 € 2,19 €7.30€/Kg
Jongga Chinakohl Kimchi, 300 g
5,49 €18.30€/Kg
Zwiebeln, 1 Kg
2,39 €2.39€/Kg
Frühlingszwiebeln Bund, 1 Stk
0,89 €0.89€/Stk
CJ Scharfe Chili Paste Gochujang,...
4,49 €8.98€/Kg
Our Home Chilipulver, 500 g
5,79 €11.58€/Kg
Yeo's Reines Sesamöl, 150 ml
4,79 €31.93€/L
Variations
TRS Zerkleinerte Chillis Extra Sc...
1,89 €18.90€/Kg
Yume Nishiki Premium Qualität Kur...
33,99 €6.80€/Kg
Unicurd Seiden Tofu, 300 g
1,99 €6.63€/Kg
Instructions
Step 1
Let's first make our stock if you are not using ready made chicken stock. Rehydrate your Shiitake in hot water and cover for 20-30 mins. Bring a pot with 900ml Water to boil on medium-high heat and add the Kombu and Shiitake. Let it simmer without lid for 10 minutes.
Ingredients
8 small ones
Dried Shiitake
5g
Dried Kelp Kombu
900ml
Water
Step 2
While this is cooking, cut Porkbelly into 3cm pieces and wash thorougly. Leave in a bowl of cold water for 10 minutes to remove gamy flavors. Cut Kimchi into bite size and place in a large deep pan or shallow pot, ideally the same pan you want to serve the Kimchi Jjigae in. Make sure to add the Kimchi brine from the package to the pan as well.
Ingredients
200g
Pork Belly
300g
Kimchi
Step 3
Slice Onion and cut half of your Spring Onion diagonally into 2cm large pieces. Place Pork Belly, Onions and Spring Onion on top of the kimchi. Add Sugar, Korean Chili Flakes, Korean Chili Paste and Sesame Oil.
Ingredients
1 medium sized
Onion
3 pcs
Spring Onion
1 Tbsp
Sugar
1 Tbsp
Korean Chili Paste (Gochujang)
2 tsp
Korean Chili Flakes (Gochugaru)
1 tsp
Sesame Oil
Step 4
Take out the Shiitake and Kombu from the stock and add the Stock the pan. Slice up the Shiitake and add to the pan aswell. Turn up heat to medium-high and cook covered with a lid for 10 minutes. Taste test and add Salt if needed.
Ingredients
to taste
Salt
Step 5
Cut tofu into 1 cm thick pieces, if you have very large pieces, cut in half on the longer side. Gently add in a row on top of your stew and cover for another 10 minutes.
Ingredients
150g
Firm Tofu
Step 6
Slice then remaining green part of the Spring Onion finely and add on top of the stew. Serve hot.
Ingredients
3 pcs
Spring Onion
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