kimchi jjigae (chigae) or kimchi stew is a common dish found in korean households and restaurants/eateries. at home, we hv korean food pretty often coz this is one cuisine i feel like i do pretty well in. i don’t really like cooking chinese nor am i good in western, japanese or italian but when it comes to korean cooking, i’m so familiar with it that it almost feels like i’ve done it for the past 10 years (when in fact i only dabbled with it since last year or so). of coz, i get a kick out of the spiciness too.
for the banchans (side dishes) i had baechu kimchi, kaktugi (radish cube kimchi) & gyeran malri (egg roll omelette). all banchan recipes can be found on maangchi’s website.
ingredients (serves 2-3) :
3 cloves garlic, minced
200g pork belly, sliced
1 small onion, quartered
1 cup ripe kimchi + 3 tbsps kimchi juice
1 tbsp gochujang (korean chilli paste)
1 block tofu, cubed
small bunch of enoki mushrooms, ends trimmed
bunch of dried cellophane noodles
sugar, salt & sesame oil, to taste
1. saute garlic and pork belly in a pot until the pork is no longer pink. add onion, kimchi & kimchi juice followed by enough water to cover the ingredients. add in gochujang and simmer on low heat until the pork belly is tender, abt 45 mins. add in the tofu, enoki mushrooms, crabsticks & cellophane noodles during the last 10 mins. season to taste and serve.