Kimchi jiggae (simplified)

[EDIT] Bumping up this post from 2012 because I’m in the mood of cooking/sharing! This is my favorite recipe of all time; my husband and MIL are such huge fans of it, I decided to cook it for our first reunion dinner as a family 🙂 The ingredients can be adjusted accordingly.. for my end, I tend to add way more miso paste for that earthy flavor that most kimchi soup out there lack. It tastes even better the next day, and most probably will be used as a kimchi stew base on my future housewarming. You’re welcome kitties~ Craving for kimchi soup so I googled for a recipe with slightly lesser ingredients needed. The picture doesn’t do justice to its awesomeness despite it being my first try! I reckon I put slightly more miso paste than I’m supposed to but… fatty you should be here! 😀

The steps are so simple!
1. heat up frying pan with cooking oil in medium heat, then fry onion, garlic, ginger, chili, and pork belly for 2-3 minutes
2. add kimchi and continue frying for another 2-3 minutes
3. add half a litre of water and add miso paste, stew for 20 minutes
4. add tofu and scallions 2-3 minutes before serving


Ingredients:
1 packet of Kimchi
200-300 grams pork of pork belly slices, cut into squares
3 table spoon of miso paste
2 red onion, slices
1 packet of soft tofu, cut into squares
6 cloves of garlic, finely chopped
6 chili padi
3-4 slices of ginger
3-4 stalks of scallion, cut into 3 inches in length
2 table spoon cooking oil
1 table spoon of butter (optional)

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  1. February 3, 2017 / 3:10 am

    I saw your Stories on this, and was salivating!!!! Gonna try this soon!!

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