Korean stew with kimchi
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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
Ingredients for 2 servings
Dried Kelp Kombu
pot, bowl, pan/ large deep pan/ shallow pot, knife
Daichu Kombu Getrockneter Seetang...5,49 €
Diamond Shiitake Pilze Getrocknet...3,19 €
Wilhelm Brandenburg Schweine Bauc...2,99 € 2,19 €
Jongga Chinakohl Kimchi, 300 g5,49 €
Zwiebeln, 1 Kg2,39 €
Frühlingszwiebeln Bund, 1 Stk0,89 €
CJ Scharfe Chili Paste Gochujang,...4,49 €
Our Home Chilipulver, 500 g5,79 €
Yeo's Reines Sesamöl, 150 ml4,79 €
TRS Zerkleinerte Chillis Extra Sc...1,89 €
Yume Nishiki Premium Qualität Kur...33,99 €
Unicurd Seiden Tofu, 300 g1,99 €
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.
8 small ones
Dried Kelp Kombu
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.
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.
1 medium sized
Korean Chili Paste (Gochujang)
Korean Chili Flakes (Gochugaru)
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.
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.
Slice then remaining green part of the Spring Onion finely and add on top of the stew. Serve hot.