Korean
Korean - Featured Mains
Kimchi Jjigae
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 300g well-fermented napa cabbage kimchi, cut into pieces
- • 200g pork belly, sliced
- • 1/2 onion, sliced
- • 4 cloves garlic, minced
- • 2 tbsp gochugaru
- • 1 tbsp gochujang
- • 2 cups anchovy-kelp stock
- • 300g firm tofu, cubed
- • 2 spring onions, cut into 3cm pieces
Preparation Steps
1
Phase 1
In a stone pot or heavy pot, cook the pork belly over medium heat until the fat renders.
2
Phase 2
Add the kimchi, onion, garlic, gochugaru, and gochujang; stir-fry 5 minutes until the kimchi softens and deepens in colour.
3
Phase 3
Pour in the stock, cover, and simmer 15 minutes.
4
Phase 4
Slide in the tofu cubes and simmer 5 minutes more without stirring hard so they stay whole.
5
Phase 5
Scatter with spring onions.
6
Phase 6
Serve bubbling hot from the pot with steamed rice.