Kimchi jjigae

Photo: Korean Bapsang

The stew Korea eats on a Tuesday. Old, sour kimchi, a little pork belly, tofu, done in half an hour. Hyosun's recipe is the classic.

From Hyosun Ro at Korean Bapsang · @koreanbapsang

Well-fermented kimchi cooked with pork belly and gochugaru, then simmered with tofu and scallions.

You need

• 2 cups packed fully fermented (sour) kimchi, bite-size
• 4 oz pork belly, sliced
• 1 to 3 tsp gochugaru, to taste
• 1 tsp minced garlic
• 1 tbsp cooking oil
• 1/2 cup kimchi juice
• 1 1/2 cups water or anchovy stock
• 6 oz tofu, sliced
• 2 scallions, cut in pieces
• Salt or soup soy sauce and pepper, to taste

How to make it

1. Heat the oil in a small pot over medium-high heat. Cook the pork until it starts to brown.
2. Add the kimchi and stir-fry for 3 to 4 minutes, until it softens and smells toasty. Stir in the gochugaru and garlic.
3. Pour in the kimchi juice and the water or stock. Bring to a boil, then simmer, covered, for 15 minutes so the kimchi turns tender.
4. Lay in the tofu and simmer 5 minutes more. Add the scallions.
5. Taste and season with salt or a splash of soup soy sauce and pepper. Serve bubbling, with rice.

Written in our own words from Hyosun Ro's recipe, with their quantities. The original: Kimchi jjigae, Korean Bapsang.

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