#21 Jinju Kimchi JJigae
About the dish:
The key for this Kimchi Jjigae recipe is that it uses authentic well-aged Kimchi. The best kind would be older than 6 months to 2-3 years old.
Done in 90 minutes.
- 3 roughly sliced pork belly strips
- ½ sliced leek
- 2 sliced chili peppers
- 7 sliced brown mushrooms
- ½ chopped onion
- 5 minced garlic cloves
- ½ tbsp red pepper paste
- 1 tsp salt
- 1 tsp black pepper
- 2 cups chopped Kimchi
- 1 package firm tofu diced
- 1.5 litre vegetable broth
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- ½ tbsp vegetable oil
1. Marinate pork slices in 1 tbsp soy sauce, 1 tbsp sesame oil, ½ tsp salt, ½ tsp pepper and 2 minced garlic cloves for 15 minutes. Distribute the marinade evenly, don’t be scared to use your hands :)
2. Heat up the pot on medium high heat with 1 tbsp sesame oil and ½ tbsp vegetable oil.
3. Once the oil is hot, put the pork and 2 garlic cloves in, and stir fry until the pork turns white.
4. Put the chopped Kimchi and red pepper paste in and pan fry for 5 minutes.
5. Turn up the heat to maximum, adding the vegetable broth. Bring to boil.
6. Let it boil for 5 minutes, scooping out the oil that appears on the surface.
7. Turn the heat down to medium, leave cooking for another 5 minutes.
8. Toss in the leek, mushrooms, tofu, onion, chili pepper and leftover garlic. Turn up the heat to max again and let the pot boil for 5 minutes.
9. Turn the heat down to medium low, put the lid on and let it simmer for an additional 5 minutes.
10. Turn off the stove and let the pot sit with lid on for about half an hour.*
*You can eat it right away, of course, but we prefer to let it sit for a bit (it only gets yummier!). In Korea we would usually set up the table and prepare more side dishes in the meantime.