Recipe Cuisine: Korean
Theme: 10 Iconic Asian Ingredients
Kimchi Jjigae
By: Mel A
Ingredients
- 250g pork belly, sliced
- 1½ tbsp mirin
- 200g Obap kimchi
- 4 shiitake mushrooms
- 200g firm tofu, sliced
- ½ brown onion, sliced
- 1 tbsp soy
- 1 tsp gochujang
- 3 tsp gochugaru (chilli flakes)
- ½ tsp garlic minced
- 1 cup water
- 1 tsp pepper
- 1 spring onion, sliced
- Steamed rice to serve
Product used in recipe
- OBAP - KIMCHI
Method
- Using a bowl - place the bite size pieces of pork belly, mirin and ½ tsp pepper. Marinate for 20 minutes.
- Place a large claypot onto the stove burner on a medium heat and cook the kimchi until soft.
- Add to the clay pot: marinated pork, shiitake, tofu, onion, soy, gochujang, gochugaru, garlic, water and the remaining pepper.
- Bring the clay pot to the boil, then lower the heat and continue cooking, stirring the pot ocassionally. The cooking is complete when the pork is cooked through, approx. 15 minutes.
- Sprinkle the clay pot with sliced spring onion and serve the kimchi jjgae with steamed rice.
