Kimchi jjigae

Posted in Dinner, Food, Food photography, Korean food, Photography

I’ve watched so many Jolly videos and everytime they eat Korean food I want some. So I decided to cook myself Kimchi jjigae. This recipe is by Koreanbapsang, check out her website https://www.koreanbapsang.com. This is how it’s made.

NB: I had to substitute some ingredients as I couldn’t get it! So I’ll give you the actual ingredients down below and let you know what I substituted it with in brackets.

2 cups of Kimchi (I used the whole tub and cut it into little pieces), 4 ounces belly pork (2 pork loin steaks chopped), 1 to 3 teaspoons of Korean red chilli flakes (1 tablespoon of Korean chilli paste), 1 teaspoon minced garlic, half teaspoon mince ginger (ginger paste), 2 cups of water, half cup Kimchi juice, 6 ounces of tofu (cut into cubes) and 2 spring onions (sliced)
Add the pork, Kimchi, garlic, ginger and Korean chilli flakes/paste. Cook until the Kimchi had softened and the pork is cooked.
Add the Kimchi juice and water. Reduce the heat to medium with the lid on and cook for 20 minutes.
After 20 minutes, add the tofu and spring onions. Cook until the tofu is cooked through
Ta da!

I had this with white rice I cooked in the rice cooker, you could actually have this with noodles too!

I know I didn’t have the right ingredients but the substituted ingredients did the trick too.

The pork was nice and soft and there was enough flavour from the Kimchi and the Korean chilli paste that I didn’t need to add any salt or pepper.

This was perfect on a gloomy day and a great winter dish as it warms you up nicely. Why don’t you give it a try.

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Published by chansuiling

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