Kimchi jjigae
By Da-Hae West
Contains pork – recipe is for non-Muslims/non-pork eaters.
Make this spicy, warming Korean comfort food using pork belly and mature kimchi for maximum flavour
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Prep:20 mins
Cook:25 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 452
-
fat 31g
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saturates 9g
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carbs 10g
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sugars 0g
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fibre 4g
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protein 31g
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salt 3.69g
Ingredients
- 400g mature kimchi
- 1 tbsp vegetable oil
- ¼ small brown onion , finely sliced
- 200g pork belly , finely sliced
- 1½ tsp gochugaru (Korean red pepper flakes)
- 1 tsp caster sugar
- 150g firm tofu , drained
- 2 spring onions , finely chopped
Method
Drain the kimchi in a sieve over a measuring jug (you'll need about 100ml brine, so top up with more from the jar if needed). Heat the oil in a large saucepan over a high heat and fry the drained kimchi, brown onion and pork belly for 5 mins. Stir in the gochugaru and sugar, then fry for another 2 mins. Pour in 800ml water and the reserved kimchi brine, then bring to the boil. Simmer, uncovered, over a high heat for 15 mins.
Slice the tofu into 5cm squares that are about 1cm thick, then arrange these over the kimchi jjigae. Cover the pan with a lid and cook for 3-4 mins, or until the tofu is heated through. Scatter over the spring onions to serve.
