I’m always curious about new flavors, and Kimchi Jjigae definitely satisfies that! The spicy, tangy broth is so unique and exciting. It’s a wonderful journey for my taste buds every time.
Spicy Pork and Kimchi Jjigae
Ingredients
- 1 cup aged kimchi, chopped
- 4 oz pork belly or shoulder, sliced
- 1/2 block firm tofu, cubed
- 1 onion, sliced
- 2 cloves garlic, minced
- 3 cups anchovy broth or water
Steps
- Sauté pork belly in a pot until browned. Add kimchi, onion, and garlic; cook for 5 minutes.
- Stir in gochugaru (Korean chili flakes), gochujang (Korean chili paste), and broth. Bring to a boil.
- Reduce heat and simmer for 15-20 minutes, allowing flavors to meld.
- Add cubed tofu and simmer for another 5-10 minutes until heated through.
- Serve bubbling hot with a bowl of steamed rice.