Name: Korean Pork Stew-kimchi Jjigae Recipe
Total time: 55 min
Yield: 4
Cuisine: Korean

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Korean pork stew. My take on kimchi jjigae. If you can't get all the ingredients don't let that stop you. Kimchee drives most of the flavour. You can tinker with the other ingredients and it will still be good. 

How to make Korean Pork Stew-kimchi Jjigae Recipe

Glebekitchen

Crawler

Korean

<p>Korean pork stew. My take on kimchi jjigae. If you can't get all the ingredients don't let that stop you. Kimchee drives most of the flavour. You can tinker with the other ingredients and it will still be good. </p>

1   pork belly -skin removed,  cut into "x"x1" pieces

Large onion -coarsely chopped

Kimchi

3/4 to   gochugaru

3/4 to   gochujang

Sesame oil

Chicken Stock

Firm tofu -cut into slices

A bit of white vinegar

Salt

Heat the sesame oil in a large pot. A dutch oven works here.

step 1

Add the onion and sweat until slightly softened (2-3 minutes).

step 2

Add the pork, kimchi, gochugaru and gochujang. Stir well and cook for a minute or two more.

step 3

Add the stock and bring to a gentle simmer.

step 4

Taste and adjust the salt. It will take a tsp or so.

step 5

Simmer, covered for 30 minutes then check again for salt. If you want it a bit more sour add a little bit of vinegar at this point.

step 6

Gently add the tofu to the pot (rest it on the pork) and simmer, covered for an additional 5-10 minutes.

step 7

step 8

Serve with rice or rice noodles or just eat it out of the pot when nobody is looking.

step 9

Glebe Kitchen