Kimchi-jjigae

Kimchi-jjigae

Ingredients
- 400g (14 oz) diced pork belly
- 2 tbsp peanut oil
- 3 spring onions, white part sliced about 2cm thick, green part finely sliced
- 1 yellow onion, sliced
- 3 cloves garlic, diced
- 500g (17.6 oz) kimchi with the juice
- 2 tsp sugar
- 1 tsp salt
- 2 tsp gochugaru (Korean red pepper flakes)
- 2 tbsp gochujang (Korean red pepper paste)
- 500ml (17 fl oz) chicken stock
- 300g (10.5 oz) tofu
- rice, to serve

Method
1. Begin by placing a large pot over medium-high heat and add the peanut oil and diced pork belly. Cook for 5-6 minutes, stirring often, before adding the onions, garlic, and kimchi. Stir well and continue cooking for another 4-5 minutes.
2. Now add the white parts of the spring onions, sugar, salt, gochugaru, gochujang, and chicken stock. Stir well, cover the pot, and let it simmer over medium-low heat for 25-30 minutes, stirring every 5-10 minutes.
3. Remove the lid, add the sliced tofu, then replace the lid and continue to cook for another 5 minutes. Garnish with the green parts of the spring onions and serve with steamed rice.

#cooking #recipe #kimchi #food #shorts #howto #foryou #food #shortsvideo #viral #yummy

[andy_cooks]

As aways recipe in the description (tap the 3 dots top right corner)

[timmanning]

Love the fact that kimchi is fermented and therefore cultured

[RealKorean]

As a Korean, I am 100% impressed! Good job! I can give you Korean Uncle title

[김단군-zb]

As a Korean, I approve this man's Kimchi Jjigae. Legit👌

[enflans]

Basic Mitch -> Cultured Mitch

+As a Korean, once again amazed at your understanding of different cuisines as well as keeping it authentic and to the point.

[MaryRose]

Mitch finally standing up for himself: I’m a man of culture 😅

[ottot]

As a Korean, that is the perfect way to cook jjigae! Good job!

[danielhamilton]

The segment where he flattened out the green onions before juliene them was enlighting

[Josh-gprj]

That is a very good version, I take my hat off to you as someone from Korean background. A couple of points;

1. Don't need any sugar/minimal sugar

2. Don't need stock, this is optional. The trick is boiling the pork with kimchi on low/medium heat after bringing it to boil.

3. I prefer seasoning it with fish sauce rather than salt.

But this is a very good version.

[buharimohammednasir]

This one really pissed Andy off!! 😂😂😂
He wasn’t expecting Mitch to come up so hard with such a delicate task 😂😂😂😂😂😂

[brionabandin]

Busted out laughing after Mitch's " I'm a man of culture!" Love it!

[대니얼-pr]

Good job andy. If I were to make an addition as a Korean
In addition to salt, fish sauce such as soy sauce, anchovy sauce, and tuna liquid gives it a deeper taste.

[Dobuan]

As a Korean, I’m not one.

As an Aussie, this is pure magic that I have witnessed.

[sivaitechg]

I am with Mitch, even i dont know what kimitchi is but always see and hear about in korean videos....go mitch fan club 🎉🎉🎉

[jasminebraggs]

I swear Chef Andy has been a chef in all his past lives in different countries. He nails all of them so accurately.

[natashakreutz]

I really like the pot he's using and I like the way he shredded the green onions

[woogemooge]

Andy so legit with Asian foods. I’m always impressed. Even when he does my people’s foods it looks legit.

[호옹이-rj]

진짜 요리 좋아하는 한국인으로써, 불편한 점이 하나도 없네. 완벽한 김치찌개 레시피.

[tanvishetty]

Mitch can’t win. Comes up w something fancy, gets the eye roll . Comes up with something basic, gets the eye roll.

[edwardkim]

As a Korean I really wanna try your kimchi stew. Looks yummy