Kimchi Jjigae is a kimchi stew/soup, a traditional korean dish and my type of comfort food. In addition to that kimchi jjigae is also super healthy as kimchi delivers probiotics to increase the body’s immunity, which comes in handy to fight against the current pandemic. Since I have started eating this dish regularly (at least once a month), I rarely get a cold (*touch wood that it stays this way*). So if you love kimchi, I recommend you to try this dish as well!
I like to serve this dish with rice and as I love vegetables, I have also topped it up with zucchini. But you can actually add whatever ingredients you like, the main ingredients the way I make it are tofu, (skinless) pork belly and kimchi. This dish is also nice when you work from home, as you can just throw everything in the pan and in the mean time you can work and still have diner ready on time!!
Kimchi Jjigae Recipe
Prepare, collect and cut all ingredients.
Cook 1.25L Water and put the cooked water in a large pan over high heat on the stove. Add the cut pork belly and wait until the water boils.
Add kimchi, the 2-3 tbsp Gochujang and mix well for the Gochujang to dissolve. Add the cut Enoki and wait for the water to boil.
Cook rice if you want to serve it with rice. You can also eat this soup with noodles, I have personally tried udon and ramen and they were both great to serve with the soup.
Once the water boils, turn the heat to low (the stew should be simmering over low heat), close the lid and set a timer of 35 minutes.
When the timer goes off, add the tofu and zucchini and turn the heat to medium. Close the lid and set a timer of 10 minutes. Please note: When the water boils a lot after a few minutes, you can turn the heat to low again, otherwise your tofu might look very "blown up".
When the timer goes off, enjoy your meal ^^!
I hope that you will give this Kimchi jjigae recipe a try! If you do, take a picture and tag me on @angiesrecipereview in your feed or stories and I will share your creations on my story.
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Kimchi Jjigae recipe
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