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

recipebyme.com

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