Easy Kimchi Jjigae with Pork Belly
Serves 4
Directions
- 1Heat cooking oil in a large pot over medium heat. Add pork belly slices and sauté until lightly browned.
- 2Add in garlic and onion. Sauté until onions become translucent, then add sliced zucchini. Stir in chopped kimchi and cook.
- 3Mix in gochujang and gochugaru, coating the pork and vegetables thoroughly.
- 4Pour in chicken stock and bring to a boil. Reduce heat to low and let simmer partially covered. Add tofu and enoki mushrooms, then cook until mushrooms are tender and flavors meld together.
- 5Adjust seasoning to taste. If it’s too salty or sour, add a pinch of sugar. Drizzle with sesame oil.
- 6Top with fresh green onions, sesame oil, and sesame seeds. Serve hot with steamed white rice or boiled ramen noodles.
Ingredients
- 2 cup kimchi, chopped, old
- 1 splash kimchi liquid
- 1 tbsp sesame oil
- 1 lb pork belly, sliced thin
- 1 quart chicken stock
- 1/2 onion, sliced
- 3 clove garlic, minced
- 1-2 tbsp gochujang
- 1-3 tsp gochugaru
- 1 block firm tofu, sliced
- 1 zucchini, sliced
- 1 bunch enoki mushrooms
- to taste green onion (optional)
- to taste sesame oil (optional)
- to taste sesame seeds (optional)
- a pinch sugar (optional)
Equipment
large pot
Tips
- Use aged, well-fermented kimchi for the best flavor.
- The chicken stock can be substituted with anchovy stock, beef broth, or rice water.
- You can substitute pork belly with tuna, beef, or spam.
- Serve with steamed white rice or add a brick of ramen noodles to the stew while it finishes cooking.
