Kimchi jjigae (김치 찌개) is a traditional Korean dish consisting of a spicy fermented Chinese cabbage stew, kimchi. Often also called Kimchi stew, it represents the most common and most consumed soup in South Korea. Make this spicy and delicious soup quick and easy. If the kimchi you use is particularly fermented it will be even better. Generally it is prepared used tofu and pork belly, but it can also be cooked with seafood (in this case without adding meat). It is advisable to accompany the kimchi jjigae with separately steamed rice and, obviously, the banchan. You can make this dish directly in the dolsot, which you will bring to the table, or in a common pot and then serve it in a bowl. INGREDIENTS -1 strip of pork belly cut into strips of approximately 1.5 cm - 4 spoons of kimchi cut into small pieces - 1/2 coarsely chopped white onion - 1 clove of crushed garlic - 1 finely chopped spring onion (the green part) - 1 tablespoon of gochujang (adjusted according to your spiciness) - 1 tablespoon of gochugaru (adjusted according to your spiciness) - 1 large slice of solid tofu cut into squares - 2 cups of water - sesame oil - salt - pepper
PREPARATION - Pour a spoonful of sesame oil into the pot (or dolsot) and heat it. - Add the crushed garlic and onion. Turn with a wooden spoon and make it brown. - Add the pork belly and turn it over, cooking it for about 3 minutes. Season with salt and pepper to taste. - Combine the gochujang and the gochugaru. Stir and cook for a couple of minutes, then add the kimchi. Continue cooking for another 3 minutes, then pour in the water and bring to the boil. - Cook on a low flame for about 20 minutes. Then add the tofu and continue cooking for 5 minutes. - Add the spring onion and serve immediately hot.
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