Kimchi jigae

Bystilettocontessa
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Kimchi jigae

Recipe by stilettocontessaCuisine: Korean
Servings

3

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 2 teaspoons neutral oil

  • 1 cup kimchi (older is better)

  • 1/2 onion, chopped

  • Optional: pork belly, chopped into cubes/strips (significantly improves flavor)

  • 3 cloves garlic, minced

  • 1/2 teaspoon salt

  • 1 teaspoon gochugaru, Korean red pepper flakes

  • 1 tablespoon gochujang, Korean red pepper paste

  • 1 teaspoon soy sauce

  • 1-2 cups stock, chicken or vegetable

  • 150 grams firm tofu, cubed

  • Greens, such as spinach, kale, or silverbeet

Directions

  • If using, heat Dutch oven over medium-high heat with a little oil and brown pork belly on each side, 3-5 minutes before removing to a plate.
  • Drain kimchi, reserving liquid, squeeze out as much liquid as possible, then chop into smaller pieces.
  • (If required, add a little oil) then over medium-high heat, add kimchi, and stir until starting to brown, 5-7 minutes.
  • Add onion and cook for another 2-3 minutes, stirring occasionally.
  • Add salt, gochugaru, garlic, garlic, and gochujang, stirring for another 1-2 minutes.
  • Add stock, stirring together until it reaches a boil, seasoning to taste, then reduce heat to a simmer. Add back in pork with juices if using.
  • Add tofu, and simmer for another 5-10 minutes. Then add greens, simmering until fully wilted, another 2-5 minutes, and adding more stock if desired.
  • Serve with rice.

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