Jinju Kimchi JJigae
Makes 1 pot
3 roughly sliced pork belly strips
½ sliced leek
2 sliced chili peppers
7 sliced brown mushrooms
½ chopped onion
5 minced garlic cloves
Baking & Spices
½ tbsp red pepper paste
1 tsp salt
1 tsp black pepper
2 cups chopped Kimchi
1 package firm tofu diced
1.5 litre vegetable broth
2 tbsp soy sauce
Oils & Vinegars
2 tbsp sesame oil
½ tbsp vegetable oil
Marinate pork slices in 1 tbsp soy sauce, 1 tbsp sesame oil, ½ tsp salt, ½ tsp pepper and 2 minced garlic cloves for 15 min. Distribute the marinade evenly, don’t be scared to use your hands :)
Heat up the pot on a medium high heat with 1 tbsp sesame oil and ½ tbsp vegetable oil.
Once the oil is hot, put the pork and 2 garlic cloves in, and stir fry until the pork turns white.
Put the chopped Kimchi and red pepper paste in and pan fry for 5 min.
Turn up the heat to maximum, adding the vegetable broth. Bring to boil.
Let it boil for 5 min, scooping out the oil that appears on the surface.
Turn the heat down to medium, leave cooking for another 5 min.
Toss in the leek, mushrooms, tofu, onion, chili pepper and leftover garlic. Turn up the heat to max again and let the pot boil for 5 min.
Turn the heat down to medium low, put the lid on and let it simmer for additional 5 min.
Turn off the stove and let the pot sit with lid on for about 30 min.*
*You can eat it right away of course, but we prefer to let it sit for a bit (it only gets yummier!). In Korea we would usually set up the table and prepare more side dishes in the meantime.