Kimchi Jjigae

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a medium pot or Korean earthenware pot (dolsot), add the pork belly and cook over medium heat until browned and some fat has rendered, about 5-7 minutes.

   Ca. 7 min.

   Kokkens note: No need to add extra oil, the pork belly will render its own fat.

2. 2

   Add the sliced yellow onion and minced garlic to the pot and sauté for 2-3 minutes until fragrant.

   Ca. 3 min.

3. 3

   Stir in the chopped kimchi and cook for another 5 minutes, allowing it to soften and release its flavors.

   Ca. 5 min.

   Kokkens note: Cooking the kimchi first helps develop a deeper flavor in the stew.

4. 4

   Add the gochugaru, gochujang, soy sauce, sesame oil, and sugar to the pot and mix well with the kimchi and pork.

   Ca. 2 min.

5. 5

   Pour in the anchovy stock (or water) and kimchi juice. Bring the mixture to a boil, then reduce the heat to a simmer.

   Ca. 5 min.

   Kokkens note: Anchovy stock adds a traditional depth of flavor, but water works fine too.

6. 6

   Simmer for 10-15 minutes, allowing the flavors to meld.

   Ca. 15 min.

7. 7

   Gently add the cubed tofu to the stew and continue to simmer for another 5 minutes, or until the tofu is heated through.

   Ca. 5 min.

   Kokkens note: Be careful not to break up the tofu when stirring.

8. 8

   Taste and adjust seasoning if needed. Serve hot, garnished with the chopped green onion.

   Ca. 1 min.

   Kokkens note: Kimchi jjigae is often served with a bowl of rice.