Traditional Korean Kimchi Jiggae Another Korean Comfort Food with Mingook twist

Now, I wrote about Pickled Korean Radish, but another staple that I fell in love with is Kimchi Jiggae (김치 찌개)). On many of cold nights, wondering the streets of Seoul, one will need to find a Kimbap Nara for some good fast cooking. There were some open into late nights. Kimchi Jiggae was a great soup with bap (rice) and kimbap.

1. Cut the meat and kimchi into bite sizes. Slice the tofu (about 1/2-inch thick),
2. Take 2-3 cups of kimchi and cut into smaller chunks of pickled cabbage.
3. 1 or 2 tablespoon of Sesame Seed Oil into a pot with a teaspoon minced garlic and 1/2 teaspoon of ginger.
4. *If you don’t have it fresh, then minced garlic and minced ginger should do.5. Heat the oil, ginger and garlic and combine the chopped pork belly into the pot.

6. Cook the meat until brown.
7. Once the meat is browned, add the kimchi. Stir until it has a nutty aroma. Saute for 7-8 mins.
8. Add the kimchi juice, water, Gochujang (1-3 teaspoons until taste) and Anjinmoto (umami) Reduce theheat to medium, and boil, covered, for about 20 minutes. Add more water if necessary.

* I use Anj-no-moto because many recipes called for Handashi (which

I could not find at stores near, but i did find a recipe that said this

could be substituted.)
9. Add the tofu and scallions. Salt and pepper to taste. (Salt is usually not necessary, unless kimchi was lightly seasoned or kimchi juice is not available.) Boil until the tofu is cooked through, about 5 minutes. Serve while bubbling over from the heat.

Traditional Korean Kimchi Jiggae (김치 찌개))
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Korean
Ingredients
  • 2 cups packed bite size kimchi fully fermented
  • 4 ounces fresh pork belly or other pork meat with some fat
  • 1 to 3 teaspoons Korean red chili pepper flakes gochugaru - adjust to taste
  • 1 teaspoon minced garlic
  • ½ teaspoon minced ginger
  • ½ cup juice from kimchi if available
  • 2 cups of water ½ cup more if not using kimchi juice
  • 2 scallions
  • 1 tablespoon Ummami
  • 6 ounces tofu
  • salt and pepper to taste
Instructions
  1. Cut the meat and kimchi into bite sizes. Slice the tofu (about ½-inch thick),
  2. Take 2-3 cups of kimchi and cut into smaller chunks of pickled cabbage.
  3. or 2 tablespoon of Sesame Seed Oil into a pot with a teaspoon minced garlic and ½ teaspoon of ginger.
  4. *If you don't have it fresh, then minced garlic and minced ginger should do.
  5. Heat the oil, ginger and garlic and combine the chopped pork belly into the pot.
  6. Cook the meat until brown.
  7. Once the meat is browned, add the kimchi. Stir until it has a nutty aroma. Saute for 7-8 mins.
  8. Add the kimchi juice, water, Gochujang (1-3 teaspoons until taste) and Anjinmoto (umami) Reduce the heat to medium, and boil, covered, for about 20 minutes. Add more water if necessary.
  9. Add the tofu and scallions. Salt and pepper to taste. (Salt is usually not necessary, unless kimchi was lightly seasoned or kimchi juice is not available.) Boil until the tofu is cooked through, about 5 minutes. Serve while bubbling over from the heat.

 

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