Kimchi Sundubu-Jjigae
Kimchi Sundubu-Jjigae
Kimchi Sundubu-Jjigae
Photo by Felice Alexandra
Photo by Felice Alexandra
Photo by Felice Alexandra
INGREDIENTS
INGREDIENTS
INGREDIENTS
1 cup of kimchi, chopped
200g soft tofu (sundubu), cubed
100g pork belly, sliced
1 small onion, thinly sliced
2-3 cloves of garlic, minced
1 teaspoon ginger, minced
1 tablespoon vegetable oil
1 tablespoon Korean red pepper flakes (gochugaru)
1 tablespoon soy sauce
4 cups of water or broth
1 teaspoon sesame oil
Salt and pepper to taste
Green onions, chopped (for garnish)
1 cup of kimchi, chopped
200g soft tofu (sundubu), cubed
100g pork belly, sliced
1 small onion, thinly sliced
2-3 cloves of garlic, minced
1 teaspoon ginger, minced
1 tablespoon vegetable oil
1 tablespoon Korean red pepper flakes (gochugaru)
1 tablespoon soy sauce
4 cups of water or broth
1 teaspoon sesame oil
Salt and pepper to taste
Green onions, chopped (for garnish)
1 cup of kimchi, chopped
200g soft tofu (sundubu), cubed
100g pork belly, sliced
1 small onion, thinly sliced
2-3 cloves of garlic, minced
1 teaspoon ginger, minced
1 tablespoon vegetable oil
1 tablespoon Korean red pepper flakes (gochugaru)
1 tablespoon soy sauce
4 cups of water or broth
1 teaspoon sesame oil
Salt and pepper to taste
Green onions, chopped (for garnish)
DIRECTIONS
DIRECTIONS
DIRECTIONS
Heat the vegetable oil in a large pot over medium heat.
Add the sliced pork belly (or other alternatives) and cook until light browning occurs.
Add minced garlic and ginger to the pot, sautéing until fragrant.
Toss in the chopped kimchi and sliced onion, and stir-fry until the kimchi is slightly softened.
Sprinkle in the gochugaru and soy sauce, stirring to combine the flavours.
Pour in the water or broth, and bring the mixture to a gentle boil.
Reduce the heat to a simmer and let it cook for about 10 minutes.
Carefully add the sundubu to the pot. Be careful not to break it apart.
Allow the stew to simmer for an additional 3-5 minutes, allowing the flavours to fuse together.
Season the stew with sesame oil, salt, and pepper according to your taste preference.
Garnish with green onions and sesame seeds.
This dish is best served with a bowl of steamed rice! Enjoy!
Heat the vegetable oil in a large pot over medium heat.
Add the sliced pork belly (or other alternatives) and cook until light browning occurs.
Add minced garlic and ginger to the pot, sautéing until fragrant.
Toss in the chopped kimchi and sliced onion, and stir-fry until the kimchi is slightly softened.
Sprinkle in the gochugaru and soy sauce, stirring to combine the flavours.
Pour in the water or broth, and bring the mixture to a gentle boil.
Reduce the heat to a simmer and let it cook for about 10 minutes.
Carefully add the sundubu to the pot. Be careful not to break it apart.
Allow the stew to simmer for an additional 3-5 minutes, allowing the flavours to fuse together.
Season the stew with sesame oil, salt, and pepper according to your taste preference.
Garnish with green onions and sesame seeds.
This dish is best served with a bowl of steamed rice! Enjoy!
Heat the vegetable oil in a large pot over medium heat.
Add the sliced pork belly (or other alternatives) and cook until light browning occurs.
Add minced garlic and ginger to the pot, sautéing until fragrant.
Toss in the chopped kimchi and sliced onion, and stir-fry until the kimchi is slightly softened.
Sprinkle in the gochugaru and soy sauce, stirring to combine the flavours.
Pour in the water or broth, and bring the mixture to a gentle boil.
Reduce the heat to a simmer and let it cook for about 10 minutes.
Carefully add the sundubu to the pot. Be careful not to break it apart.
Allow the stew to simmer for an additional 3-5 minutes, allowing the flavours to fuse together.
Season the stew with sesame oil, salt, and pepper according to your taste preference.
Garnish with green onions and sesame seeds.
This dish is best served with a bowl of steamed rice! Enjoy!
QUICK TIPS
QUICK TIPS
QUICK TIPS
For vegetarians/vegans, you can swap out the pork belly with enoki mushrooms or firm tofu!
Put on the rice cooker while you prep so that you'll have warm steamed rice ready when you're done cooking!
For vegetarians/vegans, you can swap out the pork belly with enoki mushrooms or firm tofu!
Put on the rice cooker while you prep so that you'll have warm steamed rice ready when you're done cooking!
For vegetarians/vegans, you can swap out the pork belly with enoki mushrooms or firm tofu!
Put on the rice cooker while you prep so that you'll have warm steamed rice ready when you're done cooking!