Kimchi jigae
The best kimchi stew. Can skip the pork if you want to make this veggie or vegan :)
Ingredients -
1 tbsp soy sauce
250 g pork belly
2 tsp sesame oil
150 g kimchi (old
)
1 bunch enoki mushrooms
2 l kombu dashi broth
8 spring onions
2 tsp sugar
5 leaves napa cabbage
6 cloves garlic
1 tbs gochugaru
50 g sweet potato noodles
200 g bean sprouts
2 onion(s)
3 tbsp gochujang
1 tbsp miso
250 g medium tofu
Instructions
1
Mince the garlic and separate the white and green part of the spring onion and cut into chunks. Slice the onion and kimchi if needed.
2
Add all of the ingredients bar the tofu, enoki mushrooms, cabbage, green parts of the spring onion and sweet potato noodles to the broth.
3
Simmer on a low heat until the pork becomes tender - around 30-40 mins.
4
Add the sweet potato noodles, cabbage and enoki mushrooms. Simmer for longer until soft.
5
Finally add the tofu and cook until heated through.
6
Top with the green part of the spring onion and serve with white rice
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