KIMCHI JJIGAE (SPICY KIMCHI STEW W PORK)
By: olivia kim
Published: Thursday, November 27, 2014 - 2:33am

Ingredients




200 grams pork (any non-fatty cut), cut into small pieces
600 grams pork belly ideal
2 cups kimchi (riper the better)
3 tbsp gochugaru (red pepper flakes)
½ cup kimchi liquid
1 block firm tofu, cubed
1 small onion, sliced
6 garlic cloves, finely minced
1 tbsp brown sugar
1 tbsp crushed sesame seeds (mortar n pestle ideal)
2 tbsp sesame oil
½ tsp salt and pepper

Preparation

1 In a large pot over high heat, sear the pork belly on all sides until slightly charred, about 10~15 minutes depending on thickness. Remove pork and save remaining oil. 2 Add sliced kimchi, small pieces of pork, and seasoning, saute for 10 minutes. 3 Add the large chunk of pork back into the pot, refill with water to cover kimchi and pork. Bring to a soft boil about 20~25 minutes. Add water as needed. 4 Add cubed tofu and remove pork. Bring to a rapid boil and then turn off heat, let sit for a minimum of 10 minutes. Let pork sit for a few minutes before slicing into thin pieces. 5 Serve hot with rice and banchan (side dish). Garnish with scallions, toasted sesame seeds, and gim jaban (roasted seaweed) if available.

About

Spicy Kimchi Stew w Pork made the traditional way. Great for the colder weather months and a seriously sinus-cleansing meal.