Kimchi Jjigae (Kimchi Stew)
Nourish your body and soul with this delicious kimchi jjigae. This vibrant and hearty stew is both quick and easy to make, offering a delightful tanginess and depth of flavour.
Equipment
- 1 Ceramic pot (or stone pot if available)
Ingredients
- 120 g pork lean meat sliced
- 1/2 onion sliced
- 1 handful of spring onions chopped
- 1 garlic clove minced
- 280 g kimchi (with 2 tbsp kimchi sauce)
- 1 tsp gochugaru
- 100-150 ml water
- 1 tbsp fish sauce
For the marinade
- 1/2 tsp cornstarch
- 1/2 tsp sugar
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tbsp soy sauce
- 1/2 tsp sesame oil
Instructions
- Marinate the pork lean meat with cornstarch, sugar, salt, ground pepper, soy sauce, and sesame oil for 5-10 minutes.
- Heat some oil in a pot over medium heat. Transfer the marinated pork into the pot and sear both sides for about 2 minutes until slightly golden on the exterior.
- Add in sliced onions, minced garlic, and half of the chopped scallions. Stir-fry until fragrant.
- Add in gochugaru (optional), give it a stir, then add in kimchi and kimchi sauce. Stir-fry to mix well. Pour in water and fish sauce, then leave it to boil for 5-7 minutes. Tip: Adjust seasonings to suit your taste - add more or less fish sauce to adjust its saltiness, while gochugaru to adjust the spice level.
- Remove the pot from the stove, and garnish with the remaining scallions.
- Serve while bubbling hot in the pot.