Goa x Korea
Vindaloo kimchi jjigae
Goan vinegar heat meets Korean sour kimchi. A stew that clears every sinus in the house.
75 minTime
41 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original821kcalsame
41 gproteinsame
7 gfibresame
75minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Grind the soaked chillies, vinegar, garlic, ginger, cumin, pepper, whole spices, turmeric and jaggery to a smooth paste.
- 2Rub the pork with half the paste and a pinch of salt. Rest 30 minutes.
- 3Heat the oil in a heavy pot on medium heat. Fry the onion 5 minutes, add the pork and sear 6 minutes, then add the rest of the paste and fry 3 minutes.
- 4Add the kimchi and gochujang and fry 3 minutes. Pour in the water, cover and simmer on low heat 35 minutes until the pork is tender and no pink remains.
- 5Cook the rice with 1 3/4 cups water, covered on low heat, 15 minutes. Rest 10 minutes.
- 6Lay the tofu slices on top, simmer 5 minutes, then add the spring onion. Taste for salt.
Serve it like this
Serve bubbling in a small clay pot or heavy bowl with tofu slices fanned on top and spring onion laid across. Rice in a separate bowl so each spoonful is built at the table.
