Kimchi Jjigae #30minutemeals #shorts #kimchijjigae

Kimchi Jjigae

Ingredients
* 3/4 lbs pork belly(sliced)
* Salt to taste
* 1/2 onion(sliced)
* 3 scallions(whites for cooking and green for garnish)
* 1 lbs well-fermented kimchi
* 1/4 cup kimchi juice
* 4.5 cups dashi stock
* 1/2 container soft tofu
Sauce
* 2 tbsp gochujang
* 2 tbsp soy sauce
* 1 tbsp sesame oil
* 1 tbsp gochugaru flakes
* 1 tbsp gochugaru powder
* 2 tsp sugar
* 3 cloves garlic(grated)
* 1/2 inch knob ginger(grated)
Instructions
1. Prep and slice onions, scallions, kimchi, and pork belly.
2. Combine sauce ingredients in a bowl.
3. In a large stone pot, sauté pork belly on medium heat until it starts to release its fat.
4. Stir-fry kimchi in the pork fat for a couple of minutes before adding onions and scallions. Sauté for a few more minutes until onions are slightly translucent.
5. Add the sauce, kimchi juice, and dashi stock. Simmer for 10–15 minutes.
6. Add tofu, cover with a lid, and simmer for a few minutes.
7. Garnish with scallions and serve with rice.

[YoungjaeKim-oetu]

Korean here. Though I never add gochujang to my Kimchijjigae, this recipe looks delicious. I'll try gochujang for my jjigae lunch tomorrow.

[mswhong]

Generally no soy sauce, sesame oil, gochujang, gochugaru, ginger or onions... Traditional way to make it is to use the water you washed your rice with and aged kimchi plus the kimchi liquid, anchovy dashi, tofu and pork belly (you can use beef or spam if you want).

[infiresmaaan]

Honestly good kimchi+pork alone is enough for a kimchi jjigae

[babysamich]

Your videos are top notch im definitely gonna make some of these dishes with my family bro thank you so much for all of the inspiration for new meals. Your are a beautiful human being

[david_g_yoon]

Another Korean-Canadian here, kimchi jjigar generally only flavored by kimchi juice and pork fat itself, depends on how good the kimchi is making the jjigae more flavorful and more enjoyable, but this... THIS looks so freakin good for sure

[soghe_newdlez]

this is my favorite thing to eat both now and when i was growing up

[brianmancil]

i made a kimchi jjigae with my brother when he was in town a couple months ago. we used pork shoulder instead but this pork belly variant looks amazing! the tofu is absolutely essential for this dish (especially if youre trying to save a couple bucks and get that instead of more pork). the fermentation of the kimchi makes a big difference as well.

[TMish]

I made a version of this last night and it hit the spot. So so so good.

[JohnnyC-zn]

Bro. That recipe looks fire! I'm going to steal this recipe and brag it's my own for my lady. Hahaha, thanks!

[MrSparkula]

This is my new favorite channel. You’re a legend bro!

[shriyaa]

Love your recipes. Just a small idea. Hope you can post your recipes here in the comments

[axeltech]

Darren 陳， this might be one of the best I've seen so far ❤

[ceceyoung]

Omg, my mouth is watering! Gonna try this one, I have a friend whose mil makes the best kimchi ever and it’s gonna rock this dish!

[CorboFam]

You look like your actually enjoying what you are eating

[Elisheva]

I was watching Jose.elCook and suddenly the reel changed to your channel, and I thought you still were Jose el Cook without a beard

[shadowdart]

I prefer pork butt/shoulder and anchovy stock but takes longer so good recipe.

[lochjess]

i can eat kimchi jjigae any day of the week 🤤

[GrandpaJean]

Never knew you can just cook in those stone pots? How cool... where do you get that from? Don't think I've ever seen dashi stock either. Nice recipe.

[pikchu]

We love this recipe in our house but we do it a bit different since not everyone likes pork belly. Replace it with tuna and use the sesame oil in the pan to fry the kimchi. Then do the rest basically the same

[fatcatontario]

Once I tried this savory stew I got super hooked...I was cooking it every day for my now Korean ex and myself.😅