Korea
Kimchi Jjigae
The warming stew of well-aged kimchi
When kimchi is well-fermented and tangy, it becomes all the more delicious – as a stew. Kimchi jjigae is everyday Korean food that turns “too old” kimchi into something new.
Sourness meets heat and umami: with pork belly, tofu and a little kimchi brine, a deep-red, steaming pot comes together in half an hour, bubbling right at the table.
Ingredients
- Well-aged kimchi300 g
- Pork belly200 g
- Tofu200 g
- Gochugaru (chilli flakes)1 tbsp
- Gochujang1 tbsp
- Spring onion & garlicsome of each
- Sesame oil1 tsp
★ = available authentic in the Asia Boutique
Preparation
Fry the pork belly in a pot, add garlic and gochugaru.
Add the kimchi and fry for a few minutes until fragrant.
Top up with water or stock and a little kimchi brine, stir in gochujang.
Simmer 15–20 min, add the tofu in cubes.
Finish with spring onion and sesame oil, serve with rice.
Make it original
Gochugaru, gochujang and good kimchi are irreplaceable. Available in the Asia Boutique.