Kimchi jjigae
Make this spicy, warming Korean comfort food using pork belly and mature kimchi for maximum flavour
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 400g mature kimchi
- 1tbsp vegetable oil
- ¼small brown onion , finely sliced
- 200g pork belly , finely sliced
- 5 ½tsp gochugaru (Korean red pepper flakes)
- 1tsp caster sugar
- 150g firm tofu , drained
- 2spring onions , finely chopped
Instructions
Step 1
Drain the kimchi in a sieve over a measuring jug (you'll need about 100ml brine, so top up with more from the jar if needed). Heat the oil in a large saucepan over a high heat and fry the drained kimchi, brown onion and pork belly for 5 mins. Stir in the gochugaru and sugar, then fry for another 2 mins. Pour in 800ml water and the reserved kimchi brine, then bring to the boil. Simmer, uncovered, over a high heat for 15 mins.Step 2
Slice the tofu into 5cm squares that are about 1cm thick, then arrange these over the kimchi jjigae. Cover the pan with a lid and cook for 3-4 mins, or until the tofu is heated through. Scatter over the spring onions to serve.