 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
After tasting other people's Kimchi Jjigaes and introducing some of my more western preferences, here's my latest recipe for Kimchi Jjigae. Like my chili recipe, it's constantly evolving. Ingredients:
1/2 lbs. bacon or samgyeopsal (fresh pork belly), thick sliced, preferrably unsalted |
2 onions, sliced |
1 tbsp. ginger, minced |
handful of garlic cloves, smashed and whole |
1/2 lbs. kimchi, preferrably old |
2 tsp. sugar |
salt to taste |
fresh cracked black pepper, lots of it |
rice vinegar (optional) |
1/2 bottle of soju (korean traditional liquor), optional |
Directions:
1. Brown the Pork in a hot wok. When it is brown, move it to the side.
2. Brown the Onions in the bacon grease.
3. Add the Ginger, Kimchi, and Garlic. Stir fry for a while.
4. Fill the wok with water until it's covered the ingredients. Boil for five minutes. You will end up with a rich red broth.
5. Add the Sugar and Black Pepper and taste. Adjust the Sugar, Vinegar and Salt until a nice balance of salty, sweet, and sour is achieved. The Kimchi should give it enough sourness, but vinegar should be at the ready just in case.
6. Throw in 1/2 bottle of Soju to give it that extra kick. Drink the rest with due caution.
7. Let it boil for a few more minutes. Serve it hot or boiling (if possible) with steamed rice to balance the strong flavor of the stew.
|
|