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Kimchi Jjigae (Korean Kimchi Stew)

Name: Kimchi Jjigae (Korean Kimchi Stew)
Yield: 5 servings
Ingredients: Hondashi 2 tsp; Water 3 cups (720ml); Sesame oil 10g (2 tsp); Minced garlic 4 cloves; Pork belly 200g (7 oz); Kimchi 400g (14 oz); Medium firm tofu 150g (5 oz); Spring onions 20g (0.7 oz); Soy sauce 10ml (2 tsp); Gochugaru 2 tbsp (use half if you don’t like spicy); Gochujang 1 tbsp; Fish sauce 15ml (1 tbsp); Sesame oil 10ml (2 tsp)

by @geoff.garlic · Geoff Garlic

Serves

Recipe by Geoff Garlic · tiktok.com

Watch original on TikTok

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The method

Mix the sauce ingredients together.
Finely dice the garlic and cut the pork belly into bite-sized pieces.
Sauté the pork belly with the garlic.
Add the kimchi and sauce mix, stir-fry for a few more minutes.
Add water and Hondashi, then simmer for 20 minutes (1 hour is even better).
Taste the soup: add water if it's too salty, or reduce further if it's too weak.
Add the tofu and cook for 5 more minutes.
Finish with spring onions and a drizzle of sesame oil.
Serve with rice.

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