https://www.copymethat.com/r/9UH1XjC9y/kimchi-jjigae-kimchi-stew/
90789551
ot3hOSa
9UH1XjC9y
2024-04-29 05:41:24
Kimchi Jjigae (Kimchi Stew)
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Ingredients
- subheading: Meat:
- 180 g skinless pork belly (0.4 pounds), cut into bite size pieces
- 1 Tbsp rice wine (mirin)
- 3 sprinkles ground black pepper
- subheading: Kimchi & Others:
- ¾ cup aged Kimchi (at least 2 to 3 weeks old), cut into bite size pieces if not already
- ¼ small brown onion (30 g / 1 ounce), thinly sliced
- ½ stalk small green onion (5 g / 0.2 ounce), thinly sliced
- 2 small shiitake mushrooms (50 g / 1.4 ounces), stems removed, thinly sliced
- 150 g firm tofu (5.3 ounces), sliced into 1cm thickness rectangles, or other shapes you may prefer
- 1 cup water
- subheading: Jjigae base (mix these in a bowl):
- 1 Tbsp Korean chili flakes (gochugaru)
- 1 Tbsp soy sauce
- 1 tsp Korean chili paste (gochujang)
- ¼ tsp minced garlic
- 3 sprinkles ground black pepper
Steps
Directions at mykoreankitchen.com
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