Kimchi Jigae 

Pork Belly Style



Ingredients:

  • ¾  lb pork belly sliced very thin
  • 1/2 small onion sliced
  •  1 1/2 C loosely packed kimchi 
  • 3 cloves of garlic minced
  • 1/2 C kimchi juice
  • 2 C water
  • 1/2 tsp Fresh ginger sliced
  • 1 Tbs cooking wine (such as mirin or Shaoxing)
  • 2 tsp gochujang (Korean chili paste)         
  •  2 tsp miso or dengjang 
  • 2 tsp Soy sauce (or light soy sauce) 
  • 2 Tbs Gochugaru (Korean dried chili flakes) 
  • 2 green onions thinly sliced (save green tops for garnish)
  • 1/2 block of tofu, cubed
  • 1 tbs butter



Steps:

  1. Sautee the pork belly and garlic. Remove all but 2 Tbsp of the rendered fat.
  2. Add all the other ingredients and simmer for 15- 20 minutes until the pork belly is tender. 
  3. Garnish with onion tops and serve in a clay pot for an authentic appearance. 
  4. Serve with rice



Kimchi Jigae 

Kimchi Stew



Ingredients:

  • 3/4 lb beef, pork, thinly sliced or Wild Seafood mix

  • 1 Tbsp sesame oil

  • 2 cups kimchi (the kind made with
    Napa cabbage), roughly chopped

  • 1/2 onion, chopped

  • 2 cloves garlic, finely chopped

  • 1 Tbsp Gochujang*** (Hot Korean Chili Paste) 

  • 1 Tbsp Gochukaru*** ( Korean Hot Chili Flakes)

  • 1 Tbsp Japanese  Miso or Dengiang(Korean Bean Paste)

  • 1 Tbsp soy sauce

  • 1 Tbs cooking wine (such as mirin or shaoxing)

  • 3 cups of water

  • 1/2 block of tofu, cubed

  • 2 scallions, chopped

  • 1 Tbsp Butter


*** Optional – This will make it hotter.



Steps:

  1. ​​Sautee the meat and garlic

  2. Add all the other ingredients and simmer for 15- 20 minutes until the
    meat i is tender.

  3. If using the Wild seafood mix, cook until the octopus is tender.

  4. Garnish with onion tops and serve in a clay pot for an
    authentic appearance.

  5. Add Fresh Udon
    noodles 5 minutes before serving for a variation or Serve with rice.