Kimchi Jjigae
Serves 5 – 6 servings
Main Ingredients:
- 4 cloves of garlic (chopped fine)
- 2 medium sized onions (sliced thinly)
- 450g white cabbage kimchi
- 1 packet of tofu
- 1.5 litres- 2 litres of water
- 200g oyster mushrooms or 1 packet of enoki mushroom (you may put both if you like)
- 3 -4 tbsp of fine chili flakes (gochugaru)
- Dashi (seasoning made of anchovies)
- 50 – 100g pork belly (sliced thinly)
For garnishing (Optional:
- Spring onions (cut into 5cm long)
- Red chilis
Steps:
- Heat up the sauce pan with some oil.
- Fry onions and garlic until they turn golden brown and fragrant.
- Put in the sliced pork belly and stir-fry with the onions and garlic. Fry until it’s cooked.
- Put in the kimchi and stir-fry for another 3-5 minutes.
- Add in a small cup of water to prevent the ingredients from drying up.
- Stir-fry all the ingredients until they are fragrant.
- Turn off the heat and remove the ingredients to your pot.
- Fill up your pot with 1.5litres- 2 litres of water and boil the water.
- Add chili flakes and dashi.
- Put in tofu.
- Put your mushrooms last so that they don’t turn soggy.
- Serve hot with rice or glass noodles.
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