Korea

Kimchi jjigae

Name: Kimchi jjigae
Total time: 35 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 150 g sliced pork belly; 2 cups well fermented chopped, with juice napa cabbage kimchi; 1 small sliced onion; 3 cloves minced garlic; 1 tbsp gochugaru; 1 tbsp gochujang; 1 tsp soy sauce; 1/2 tsp sugar; 1 tsp sesame oil; 2 cups water; 200 g in slices firm tofu; 2 stalks sliced spring onion (green onion, scallion)

Sour kimchi, pork and tofu bubbling in a red broth. Korea's favourite way to use old kimchi.

35 minTime

18 gProtein each

hotSpice

Kimchi's second life2 chapters · 1 min read

Make it your way

Grandma's waySour kimchi stewed with pork belly, tofu and chilli.

The original

434kcalsame

18 gproteinsame

5 gfibresame

35minutessame

Kimchi jjigae, home style.

Per serving, worked out from the ingredient table.

Ingredients

Pork belly150 g, sliced

Napa cabbage kimchi2 cups well fermented, chopped, with juice

Onion1 small, sliced

Garlic3 cloves, minced

Gochugaru1 tbsp

Gochujang1 tbsp

Soy sauce1 tsp

Sugar½ tsp

Sesame oil1 tsp

Water2 cups

Firm tofu200 g, in slices

Spring onion (green onion, scallion)2 stalks, sliced

Method

4 steps

1Fry the pork in a pot until it renders and starts to brown.
2Add the kimchi and onion and fry for 5 minutes.
3Add garlic, gochugaru, gochujang, soy, sugar, sesame oil, kimchi juice and water. Simmer 15 minutes.
4Lay in the tofu and simmer 5 minutes more. Make sure the pork is cooked through. Add spring onion.

Serve it like this

Bring the pot to the table bubbling, ladle into small bowls with plenty of tofu, and serve with steamed rice and a couple of banchan.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Korea

Kimchi jjigae

Sour kimchi, pork and tofu bubbling in a red broth. Korea's favourite way to use old kimchi.

35 minTime

18 gProtein each

hotSpice

Kimchi's second life2 chapters · 1 min read

Make it your way

Grandma's waySour kimchi stewed with pork belly, tofu and chilli.

The original

434kcalsame

18 gproteinsame

5 gfibresame

35minutessame

Kimchi jjigae, home style.

Per serving, worked out from the ingredient table.

Ingredients

Pork belly150 g, sliced

Napa cabbage kimchi2 cups well fermented, chopped, with juice

Onion1 small, sliced

Garlic3 cloves, minced

Gochugaru1 tbsp

Gochujang1 tbsp

Soy sauce1 tsp

Sugar½ tsp

Sesame oil1 tsp

Water2 cups

Firm tofu200 g, in slices

Spring onion (green onion, scallion)2 stalks, sliced

Method

4 steps

1Fry the pork in a pot until it renders and starts to brown.
2Add the kimchi and onion and fry for 5 minutes.
3Add garlic, gochugaru, gochujang, soy, sugar, sesame oil, kimchi juice and water. Simmer 15 minutes.
4Lay in the tofu and simmer 5 minutes more. Make sure the pork is cooked through. Add spring onion.

Serve it like this

Bring the pot to the table bubbling, ladle into small bowls with plenty of tofu, and serve with steamed rice and a couple of banchan.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kimchi jjigae

Make it your way

Ingredients

Method

Kimchi jjigae

Make it your way

Ingredients

Method

Make it a meal