Made with AI
Hot Kimchi Jjigae (Kimchi Stew)
Ingredients
- well-fermented kimchi300 g
- firm tofu200 g
- pork loin100 g
- onion1 medium (about 110g)
- green onions2 stalks (about 30g)
- gochugaru (Korean chili flakes)2 tablespoons (about 12g)
- gochujang (Korean chili paste)1 tablespoon (about 20g)
- sesame oil2 teaspoons (about 10ml)
- garlic2 cloves (about 6g)
- water600 ml
Instructions
- 1
Slice the pork loin into thin bite-sized pieces. Chop the kimchi into small chunks. Cut the tofu into 2 cm cubes. Slice the onion and green onions. Mince the garlic.
- 2
Heat a medium pot over medium-high heat. Add the sesame oil and pork loin. Stir-fry for 2-3 minutes until the pork starts to brown.
- 3
Add the chopped kimchi and minced garlic to the pot. Stir-fry for another 2-3 minutes until the kimchi softens and becomes fragrant.
- 4
Add the gochugaru and gochujang. Stir well to coat the ingredients evenly with the chili flakes and paste.
- 5
Pour in the water and bring the stew to a boil. Reduce the heat to medium and simmer for 15 minutes.
- 6
Add the sliced onion and tofu cubes. Simmer for another 5-7 minutes until the tofu is heated through and the onion is tender.
- 7
Add the green onions and simmer for 1 more minute.
- 8
Taste and adjust seasoning if needed. Serve hot with steamed rice.
