Recipes - Korean

Kimchi Jjigae (Kimchi Stew)


Kimchi Jjigae or Kimchi Stew is an authentic Korean dish which has been passed down for generations. It is made with older and riper kimchi and a few other ingredients.
Cooking Time: 15mins - 30mins
Serves:2
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Korean









Ingredients:

200g pork belly (cut into small bite sized pieces)
1-2 cups well-fermented kimchi (cut into bite-sized pieces)
1-1½ cups kimchi juice
1½-2 cups water
1 onion (sliced)
½ cup hard tofu (sliced into small rectangles)
½ tbsp butter (optional)
salt




Steps:
  1. Heat saucepan, add pork and sauté gently for a few minutes or until light in colour. Do not brown meat. Add kimchi and cook for about 1 min, stirring. Add kimchi juice and water to the pork and kimchi mix and bring it to a boil. Skim off any impurities and simmer gently for at least 20-25 mins, lid covered.
  2. Add onions and continue simmering jjigae for another 10 mins. Jjigae is ready when kimchi is well softened.
  3. Prior to serving add tofu and butter. Serve hot and bubbling in dookbaegi or saucepan.
  4. Your Kimchi Jjigae is ready!

N.B: Serve jjigae in a dookbaegi for more authentic Korean presentation.

 


asianinspirations.com.au
www.facebook.com/AsianInspirations
Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae (Kimchi Stew)

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Kimchi Jjigae or Kimchi Stew is an authentic Korean dish which has been passed down for generations. It is made with older and riper kimchi and a few other ingredients.

Cooking Time: 15mins - 30mins
Serves: 2
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Korean
Ingredients

200g pork belly (cut into small bite sized pieces)
1-2 cups well-fermented kimchi (cut into bite-sized pieces)
1-1½ cups kimchi juice
1½-2 cups water
1 onion (sliced)
½ cup hard tofu (sliced into small rectangles)
½ tbsp butter (optional)
salt

Instructions
  1. Heat saucepan, add pork and sauté gently for a few minutes or until light in colour. Do not brown meat. Add kimchi and cook for about 1 min, stirring. Add kimchi juice and water to the pork and kimchi mix and bring it to a boil. Skim off any impurities and simmer gently for at least 20-25 mins, lid covered.
  2. Add onions and continue simmering jjigae for another 10 mins. Jjigae is ready when kimchi is well softened.
  3. Prior to serving add tofu and butter. Serve hot and bubbling in dookbaegi or saucepan.
  4. Your Kimchi Jjigae is ready!

N.B: Serve jjigae in a dookbaegi for more authentic Korean presentation.

 

You May Also Like

Lau Do Bien (Vietnamese Seafood Hot Pot)

Lau Do Bien (Vietnamese Seafood Hot Pot)

Asian Soup Accompaniments

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic