Kimchi Jjigae Recipe - Traditional Korean Kimchi Stew in 30 Minutes (Quick & Easy 30-Min Recipe) - R

Name: Kimchi Jjigae Recipe - Traditional Korean Kimchi Stew in 30 Minutes (Quick & Easy 30-Min Recipe) - R
Total time: 30 min
Ingredients: 180 g skinless pork belly (0.4 pounds), cut into bite size pieces; 1 Tbsp rice wine, sweet (mirin); 3 sprinkles ground black pepper; 3/4 cup aged Kimchi (at least 2 to 3 weeks old), cut into bite size pieces if not already; 1/4 small brown onion (30 g / 1 ounce), thinly sliced; 1/2 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; 1 Tbsp Korean chili flakes (gochugaru); 1 Tbsp soy sauce; 1 tsp Korean chili paste (gochujang); 1/4 tsp minced garlic

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Make this authentic Kimchi Jjigae in just 30 minutes! This hearty Korean kimchi stew combines aged kimchi, tender pork belly, and tofu for the ultimate comfort food experience.

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Ingredients

180 g skinless pork belly (0.4 pounds), cut into bite size pieces
1 Tbsp rice wine, sweet (mirin)
3 sprinkles ground black pepper
3/4 cup aged Kimchi (at least 2 to 3 weeks old), cut into bite size pieces if not already
1/4 small brown onion (30 g / 1 ounce), thinly sliced
1/2 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
1 Tbsp Korean chili flakes (gochugaru)
1 Tbsp soy sauce
1 tsp Korean chili paste (gochujang)
1/4 tsp minced garlic