It’s well documented that I love Korean food, I even talked about it in my last blog post about the best Asian food around Melbourne. One of the dishes I raved about was Kimchi Jjigae – a Korean stew often made with pork or seafood. It’s a little bit spicy, nice and filling – the perfect winter warmer!
It reminded me that I had some pictures of a Pork & Tofu Kimchi Jjigae (돼지김치찌개) I made before I left the UK so I thought I’d share the recipe with you. I’m not saying it’s the most authentic but it’s definitely tasty and really suited to this time of year when the weather is cold.
Kimchi is an integral part of Korean life, culture and cuisine and since learning to make it last year (my recipe here), we’ve almost always had a batch in the fridge. This recipe is so warming and even better if you use home made kimchi although most good Asian supermarkets tend to sell the ready made stuff these days and it’s just as good.
Serves 2 with rice on the side!
- 300g Kimchi + 100ml juice
- Water – enough to cover the stew by 2cm
- 2 Pork Belly Slices – cut into 1-inch pieces
- 200g Tofu – cut into squares
- x3 sliced spring onions – keep the green tips for garnish
- Sesame oil
- Heat the sesame oil in a cast iron or heavy-based frying pan. Once hot, add the pork belly and allow the fat to render down, turning occasionally.
- Add your spring onions and kimchi, fry for a couple of minutes until softened.
- Add the kimchi juice from the packet or container and stir.
- Pour over enough boiling water to cover the mixture and cook on a low heat for 25 minutes or until the pork is tender.
- Add the tofu for the last 5 minutes of cooking.
- Scatter spring onions on top and serve with steamed rice.