Kimchi Jjigae Pork Stew Recipe #Shorts

#Shorts #kimchijjigae #kimchistew

Start by adding 1 tsp of perilla seed oil into a pot, preferably the golden type used by Korean households.

Add 2 stalks of white parts of leek of scallion and cook until they turn slightly brown.

Add 200g of sliced pork jowl or pork belly (preferably from @donkisg) and render the fat for at least 5 minutes.

Add 1/2 cup of kimchi and mix well. Add 2 tbsp of Korean soy bean paste and add 400ml of water and bring everything to a boil. Add 10 cloves of minced garlic. Close the lid and simmer for about 15 minutes for maximum flavour.

After 15 minutes, open the lid and add a handful of Korean glass noodles. Add 1 packet of Korean soy bean tofu that has been nicely cubed.

Cook for a few minutes and finish by adding a drizzle of around 1 tsp sesame oil. And that’s it!

To serve, spoon the kimchi stew into a bowl, preferably the black clay bowls seen most of the Korean dramas and restaurants.

Enjoy best with a bowl of Japanese rice that’s spooned into the stew to fully enjoy this classic Korean stew.