To finally embrace autumn, what could be better than a spicy and comforting kimchi stew? 😋 This dish, called Kimchi Jjigae, is a hot and tangy Korean specialty, perfect for boosting your energy at the beginning of the week. This stew combines fermented kimchi and the deep flavors of gochugaru and gochujang, enhanced by tender pork belly and soft tofu. Enjoy it hot with white rice; it's the ideal dish to immerse yourself in Korean cuisine and face the first chills of autumn! 🍂
⏱️ Time
- Prep: 20 minutes
- Cook: 30 minutes
- Total Time: 50 minutes
Ingredients 📝
- 200 g pork belly, cut into thick pieces
- 1 tablespoon mirin
- 1 pinch of salt
- 1 onion, sliced
- 400 g kimchi (jarred or homemade, ideally well-fermented)
- 1 tablespoon gochugaru (Korean chili powder)
- 1 tablespoon gochujang (Korean chili paste)
- 500 ml water
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 100 g firm tofu, cut into rectangles
- A handful of enoki mushrooms
- Cooked white rice for serving
Preparation 👩🍳
1. Prepare the meat 🥓
Marinate the pork for a few minutes in mirin and salt.
In a Dutch oven, sauté the pork belly pieces and cook until the meat is well-browned.
2. Add vegetables 🌶️🧅
Add the onion and sauté until lightly browned.
Then add the kimchi. Simmer for a few minutes to release the flavors.
3. Spices and cooking 🍲
Add the gochugaru and gochujang, then pour in the water and add the garlic. Mix well and simmer over low heat for 30 minutes, allowing the flavors to develop.
4. Finalizing the stew 🥣
Add a splash of soy sauce, the tofu rectangles, and the enoki mushrooms. Cook for a few more minutes until the tofu is hot.
5. Enjoy! 🍚
Serve hot with a bowl of white rice. This Kimchi Jjigae is ready to bring warmth and comfort, perfect for cool autumn evenings.
Tips 💡
- Well-fermented kimchi: Use well-fermented kimchi for a deeper, more authentic taste.
- Vegetarian option: Replace pork belly with shiitake mushrooms for an equally delicious vegetarian version.
