1
Thinly slice the onion and green onions. Cut the tofu into large chunks. Using tongs and scissors, cut kimchi into bite-sized pieces. Cut the pork belly into bite-sized pieces.
You'll need
4servings
Makes 4 servings
- 1yellow onion
- 1green onions
- 400gtofu · medium-firm
- 500gkimchi · well-fermented
- 300gpork belly
- 1tbspneutral-tasting oil
- 2tbspbutter · (optional)
- 1Litrewater
- black pepper
- 2cubechicken bouillon
- 1tspkorean chili pepper flakes · (optional)
Seasoning paste
- 2tbspkorean chili pepper flakes
- 1tbspsoy sauce
- 1tbspfish sauce
- 1tbspminced garlic
- seasoning paste
Prep Ingredients
Make Seasoning Paste
2
Combine all the seasoning paste ingredients in a small container and mix well.
Make Kimchi Jjigae
3
In a pot, heat the oil over medium heat. Once it gets nice and hot, add the pork belly. Render out the fat and get a little bit of color for 3 minutes. Add the chopped kimchi, seasoning paste, and 1 tablespoon of butter. Cook, stirring occasionally, for 6 minutes or until the kimchi is wilted down. Be careful not to burn it!
4
Add water, black pepper, and chicken bouillon cubes. Increase the heat to medium-high heat. Simmer for at least 10 minutes.
5
Top with the tofu, onion and green onion. Bring it to a boil.
6
Sprinkle with Korean chili pepper flakes for an extra kick. Serve with hot rice and a fried egg. Enjoy~!
Ingredients
4servings
Makes 4 servings
- 1yellow onion
- 1green onions
- 400gtofu · medium-firm
- 500gkimchi · well-fermented
- 300gpork belly
- 1tbspneutral-tasting oil
- 2tbspbutter · (optional)
- 1Litrewater
- black pepper
- 2cubechicken bouillon
- 1tspkorean chili pepper flakes · (optional)
Seasoning paste
- 2tbspkorean chili pepper flakes
- 1tbspsoy sauce
- 1tbspfish sauce
- 1tbspminced garlic
- seasoning paste