KIMCHI JJIGAE

Serves 4

Recipe courtesy of Julie Choi

¼ pound pork belly, sliced thin and cut into 1-inch pieces
½ onion, chopped
1½ cups kimchi
5 garlic cloves, minced
½ teaspoon minced ginger
½ cup kimchi liquid
1 cup chicken stock
1 cup water
1 teaspoon doenjang (Korean fermented soybean paste)
2 teaspoons gochujang
2 teaspoons soy sauce
1 teaspoon mirin
1 to 2 tablespoons Korean chili powder
7 ounces firm tofu, cut into cubes
1/2 teaspoon sesame oil
Scallions, for garnish

Arrange the pork belly slices on the bottom of a stockpot over medium heat. Cook, turning occasionally, until the pork fat begins to render, about 3 minutes. Add the onion, and cook, stirring occasionally, until the onion softens and pork belly has browned, about another 5 to 8 minutes. Add the kimchi, garlic, and ginger and cook, stirring occasionally, until the mixture is fragrant, about 2 minutes more.

Add the kimchi liquid, chicken stock, water, doenjang, gochujang, soy sauce, mirin, and chili powder. Bring the mixture to a boil, reduce to a simmer, and cook until slightly reduced and the flavors have blended, about 10 minutes. Add the tofu and cook until just warmed through, about 3 minutes more. Off heat, drizzle with the sesame oil and garnish with the sliced scallions. Serve over shortgrain white or brown rice.

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