Classic Kimchi Jjigae (Kimchi Stew)
Món truyền thống · Korean
A hearty and comforting Korean stew made with fermented kimchi, pork belly, tofu, and vegetables, simmered in a savory broth. This is the quintessential kimchi jjigae.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Aged kimchi2 cups, chopped
- Pork belly200g, thinly sliced
- Tofu1/2 block, firm, cubed
- Onion1/2, sliced
- Garlic2 cloves, minced
- Gochugaru (Korean chili flakes)1-2 tbsp
- Gochujang (Korean chili paste)1 tbsp
- Anchovy broth or water3 cups
- Sesame oil1 tbsp
- Green onions2, chopped
- Saltto taste
- Black pepperto taste
Các bước
- 1
In a pot, stir-fry pork belly over medium-high heat until lightly browned. Add chopped kimchi and stir-fry for another 5 minutes until softened.
- 2
Add onion, garlic, gochugaru, and gochujang. Stir well to combine and cook for 2 minutes.
- 3
Pour in anchovy broth or water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, allowing flavors to meld.
- 4
Add tofu cubes and simmer for another 5-10 minutes until tofu is heated through.
- 5
Stir in sesame oil and chopped green onions. Season with salt and black pepper to taste.
- 6
Serve hot, ideally in a traditional Korean earthenware pot (ttukbaegi).
