Kimchi jjigae
A stew of over-fermented kimchi with pork and tofu. The older the kimchi, the better it works.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Fry the pork in the sesame oil over medium heat until the fat has rendered and the meat has colour, about five minutes.
Add the kimchi and fry for five minutes, until the edges darken. This step takes the raw edge off the acidity and rounds the flavour out.
Stir in the gochugaru, gochujang and garlic, pour in the kimchi liquid and the water, and bring it to the boil.
Simmer for twenty minutes, add the onion and tofu and give it five more. Do not stir the tofu; it falls apart.
Off the heat, scatter over the spring onion and serve it in the pot, with a separate bowl of rice.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: 한국농수산식품유통공사 · KOGL Type 1