Mille Feuille Kimchi Jjigae 🍲🥬🌶️🥢 #cookingshorts #koreanfood #kimchi

I thought for a first attempt this turned out great! By using an anchovy stock it was very light. If you wanted a richer flavour I would suggest using Pork Bone broth as well as pork belly.

Recipe details:
1 head baby napa cabbage
1 head old kimchi
1 bunch perilla leaves
Thinly sliced pork shoulder or pork belly
Mushrooms (Shimeji, enoki or shiitake)and any other desired additions(onions, green onions, tofu etc)

2 cups anchovy stock or pork bone broth
5 cloves minced garlic
3 tsp gochugaru
1.5 tbsp gochujang
1/4 cup kimchi juice
1 tbsp soup soy sauce
1 tsp dashi granules
2 dashes of sugar

Layer the napa, kimchi, perilla and pork to make 5-6 stacks. Cut each stack into 3 sections and layer them in your pot. Place mushrooms in the center. Pour in your stock. Mix all remaining ingredients in a small bowl and pour the marinade over the arranged cabbage.
Bring to a simmer. Cover and cook for 10-15 minutes. Taste to see if the broth’s flavour is to your liking before serving.

#millefeuillenabe #kimchijjigae #soupseason #koreanfood #fusionfood #kimchistew