Kimchi Jjigae is a comforting, spicy Korean stew made with aged kimchi, pork (or tofu), and a rich broth,Simple to make and bursting with rich flavors.<\/p>\n
2 cups aged kimchi (fermented for at least 2 weeks)
\n200g pork belly or pork shoulder (thinly sliced)
\n1 small onion (sliced)
\n2 green onions (chopped)
\n2 cups water or anchovy broth
\n1\/2 block firm tofu (sliced)
\n1 tablespoon gochujang (Korean red pepper paste)
\n1 teaspoon gochugaru (Korean red pepper flakes)
\n1 teaspoon soy sauce
\n1 teaspoon sugar
\n1 teaspoon sesame oil
\n1 teaspoon minced garlic
\nSalt and pepper to taste<\/p>\n
1\ufe0f\u20e3 Prepare Ingredients
\nChop the kimchi into bite-sized pieces. If it has excess liquid, keep it for extra flavor.
\nSlice the pork, onion, and tofu.
\n2\ufe0f\u20e3 Saut\u00e9 the Kimchi and Pork
\nPlace a pot over medium heat and drizzle in sesame oil.
\nAdd the pork and cook until slightly browned.
\nAdd the kimchi and stir-fry for 2-3 minutes to release its deep flavor.
\n3\ufe0f\u20e3 Make the Broth
\nPour in water (or anchovy broth for extra depth).
\nMix in gochujang, gochugaru, soy sauce, sugar, and minced garlic
\nBring to a boil, then reduce to medium heat and let it simmer for 15-20 minutes.
\n4\ufe0f\u20e3 Add Tofu and Simmer
\nGently place tofu slices on top.
\nLet it simmer for another 5-10 minutes so the flavors blend well.
\n5\ufe0f\u20e3 Finish and Serve
\nSprinkle chopped green onions on top.
\nAdd salt and pepper as needed to enhance the flavor.
\nServe hot with steamed rice.
\nTips for the Best Kimchi Jjigae
\nAged kimchi (at least 2 weeks old) gives the best deep, tangy flavor. Fresh kimchi won\u2019t be as rich.
\nIf you like more spicy, add extra gochugaru.
\nSwap pork for tuna, beef, or mushrooms for different variations.
\nEnjoy your homemade Kimchi Jjigae!<\/p>\n","protected":false},"excerpt":{"rendered":"
Spicy Kimchi Stew Recipe: Kimchi Jjigae is a comforting, spicy Korean stew made with aged kimchi, pork (or tofu), and a rich broth,Simple to make and bursting with rich flavors. Ingredients (Serves 2-3) 2 cups aged kimchi (fermented for at least 2 weeks) 200g pork belly or pork shoulder (thinly sliced) 1 small onion (sliced) […]<\/p>\n","protected":false},"author":2,"featured_media":229,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"class_list":["post-228","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-koreanrecipe"],"_links":{"self":[{"href":"https:\/\/neelumummy.com\/index.php\/wp-json\/wp\/v2\/posts\/228","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/neelumummy.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/neelumummy.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/neelumummy.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/neelumummy.com\/index.php\/wp-json\/wp\/v2\/comments?post=228"}],"version-history":[{"count":1,"href":"https:\/\/neelumummy.com\/index.php\/wp-json\/wp\/v2\/posts\/228\/revisions"}],"predecessor-version":[{"id":230,"href":"https:\/\/neelumummy.com\/index.php\/wp-json\/wp\/v2\/posts\/228\/revisions\/230"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/neelumummy.com\/index.php\/wp-json\/wp\/v2\/media\/229"}],"wp:attachment":[{"href":"https:\/\/neelumummy.com\/index.php\/wp-json\/wp\/v2\/media?parent=228"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/neelumummy.com\/index.php\/wp-json\/wp\/v2\/categories?post=228"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/neelumummy.com\/index.php\/wp-json\/wp\/v2\/tags?post=228"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}