Kimchi jjigae is Korean food in the form of spicy soup boiled in a pan with kimchi and chili water from kimchi. This soup contains vegetables (chicory, spring onions), tofu, and seafood or pork.
Kimchi jjigae is a dish that Korean people often make at home as a side dish of rice friends. The ingredients for the soup are easy to come by, and make it not difficult. The sour kimchi produces the soup with a strong aroma and usually gets better. Kimchi sellers generally distinguish between new kimchi and sour kimchi that have been fermented for longer.
This soup is served in the middle of the table with a pan with a complement of banchans. The pot is usually large enough to contain enough soup to be eaten together by two or more people. In the restaurant, the soup is also served in a small ceramic pot (ttukbaegi, 뚝배기) for a portion of one person.
- 1 cup kimchi, 16 oz pork belly (or any part with fat), thin sliced
- 2 green onions, slice in a bias
- 1/2 pack dooboo (tofu), 2 go choo (hot green chili), chopped
- 2 tbsp gochoojang (Korean chili paste)
- 1 tbsp gochoogaroo (Korean chili powder)
- 2 tbsp minced garlic, 1 tsp soy sauce
- 3 cups water, salt, pepper
Put a pot on the stove, turn the heat on. Add pork belly, saute for a minute or so.Add go choo jang (Korean chili paste) and cook until meat becomes white. Pour the water, add kim chee.
Bring to a boil, reduce to simmer. Add soy sauce, go choo ga roo (Korean chili powder), and garlic. Cook for 20-30 minutes. Add chilies, green onions, salt and pepper. Cook for another minute.
Serve with rice.