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Soupe · South Korea · Seoul

Kimchi Jjigae 🍲

Name: Kimchi Jjigae
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2-4 servings
Cuisine: Korean
Ingredients: 300g ripe (well-fermented) kimchi, chopped; 200g pork belly, sliced; 200g silken or firm tofu, cubed; 1 tsp gochugaru (Korean chilli flakes); 1 tbsp soy sauce; 2 garlic cloves, minced; 1 tsp sesame oil; 600ml water or anchovy stock; 1 spring onion, sliced

Seoul's answer to a cold night: well-fermented kimchi simmered with pork belly into a fiery, deeply savory stew, finished with tofu that soaks up every drop. Best eaten bubbling, straight from the stone pot.

Seoul Capital Area Korean ⏱ 30 min Facile

Méthode

1

Render the pork belly in sesame oil until golden, then add the kimchi and stir-fry 3-4 minutes.
2

Add garlic, gochugaru and soy sauce; stir until the kimchi turns glossy.
3

Pour in the stock and simmer 15 minutes so the broth turns deep red and sour.
4

Slide in the tofu, simmer 5 minutes more, finish with spring onion and serve bubbling.

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Kimchi Jjigae 🍲

Méthode

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