Thursday, October 20, 2016

Kimchi Jjigae (Kimchi Stew)

When I'm in the mood for comfort food I usually go through my mental rolodex of Korean recipes.  Growing up being half Korean was amazing for a number of reasons, but one of the best reasons was definitely for the food.  My mom is an amazing cook and every Korean recipe I've learned is from watching her for countless hours in the kitchen.  One of my favorite and more easy recipes to make is kimchi jjigae (kimchi stew) which is made from the deliciously pickled and fermented cabbage Korea is known for.

Kimchi Jjigae
3 cups of rough chopped [old] kimchi (fully fermented) 
1/2 pound pork belly
2 teaspoons of Korean pepper flakes (gochugaru)
1 tablespoon of Korean pepper paste (gochujang)
1 tablespoon of Korean bean paste (doenjang) - this will add an earthiness and warmth to the stew
1 teaspoon of meat stock bouillon
1 package of soft tofu, cut into sixths
1/2 cup of Kimchi juice
2 cups of water (or enough to just cover the ingredients in the pot)
Salt and pepper to taste

Combine kimchi and juice in a pot and fry over medium heat until the kimchi is heated through.
Add in pork belly, pepper flakes, pepper paste, bean paste and stir ingredients together.
Pour water over and add bouillon.
Boil ingredients for at least 20 minutes over medium-high heat, covered, stirring occasionally.
Add tofu and boil for another 5-10 minutes.
Serve over rice and enjoy!

Let me know if you try this recipe or have any other favorite Korean recipes!

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