Kimchi Jigae

I had dinner with my Korean-American friend this weekend and she served home-made korean food!  YUM!  Like most Asian meals, our meal was family-style, in a communal setting.  For the main course, her family prepared korean BBQ with the traditional table sides.  My friend also prepared kimchi jigae, which is a traditional korean type stew made with kimchi, pork and tofu.

Kimchi is fermented cabbage, very sour and spicy.  For optimum yumminess, it is best to prepare the stew with “ripe” or more sour kimchi. Fresh kimchi may not yield the full, rich flavor the soup is known for.

6 ounces pork belly–the fatty pieces

1 cup of old, sour kimchi (store bought ok)

3/4 cup of water

1/2 onion (sliced)

2-3 tablespoons of chili paste

tofu

scallions

  1. Cut the fatty, pork belly into small, bite size pieces. Then, in a pot, lightly saute the pork with oil and salt. Add onions.
  2. Add the cup of kimchi and stir with a 3/4 cup of water and cover; bring to boil and allow to simmer. Add in chili paste according to taste. Stir until dissolved. Continue to simmer.
  3. When ready to serve, add sliced tofu pieces and top with scallions.
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