Kimchi Jjigae - Kimchi Stew

It is spicy and sour. A great combination.

I am not a huge fan of Tofu, but in this dish is worked perfectly. The broth gave it taste and the creaminess helped with the spice level. Eaten with short grain rice made it in to a full meal.

Aaron from YT aaron & claire made it. I only exchanged the pork belly with ground pork.

It is important to use well fermented kimchi. The one in my fridge is good enough for Jjigae. 

Recipe:

150 g pork mince

200 g Kimchi, 1/2 yellow onion, 2 spring onions, 

2 cups rice washing water, 1/2 tsp beef stock granulates, 1 tbsp oil

125 g soft tofu, 1 red 1 green chili

Sauce:

1 tbsp minced garlic, 1 tbsp Gochugaru hot pepper flakes, 1/2 tbsp fish sauce, 1/2 tbsp soy sauce

In oil brown the pork mince. Add the chopped kimchi and onions and stir well. Add the sauce and on medium heat cook for 6 min. Stir often because the hot pepper flakes burn easily. Add the rice water. Cook the stew for 10 min.

Cut the tofu in cubes and place them on top, sprinkle with a bit more pepper flakes. Finish with chili rings and onion greens. Serve with rice.