Kimchi Jjigae | 김치찌게

Made with kimchi and other ingredients, such as pork or, scallions, onions, and diced tofu. It is one of the most common stews in Korean cuisine.

  • 500g of baechukimchi
  • 200g of pork (or pork belly)
  • 4 tablespoons of cooking oil
  • 4 cups of water (1L)
  • 1 pack of tofu (300g)
  • 4 tablespoons of green onions (45g)
  • 2 tablespoons of soy sauce
  • 1 tablespoon of sugar
  • a little salt
  1. Sprinkle thick salt on the live loach, cover it with a lid, leave it for about 5 minutes, put it in the body, and rub it to make bubbles to wash.
  2. Remove the moisture from the boiled cabbage and bean sprouts and cut them into 5cm long pieces.
  3. Cut chives into 5cm long pieces.
  4. Cut Cheongyang red pepper into 0.3cm long pieces.
  5. Put cooking oil in a large pot and stir-fry pork, add kimchi, and stir-fry until the surface of the meat turns brown.
  6. Pour 4 cups of water and lower the heat and boil for 20 minutes. When the kimchi becomes soft, add tofu, green onions, soup soy sauce, and sugar and boil for about 10 minutes. If it’s bland, season with salt.

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