Soup

Kimchi Jjigae (South Korea)

Name: Kimchi Jjigae (South Korea)
Total time: 30 min
Yield: serves 4
Ingredients: 300 g Kimchi; 200 g Pork; 200 g Tofu; 2 stalks Spring onion; 2 cloves Garlic; 1 tbsp Korean chili flakes (gochugaru); 500ml Stock; 1 tbsp Neutral oil

Preparation time: 30 min
Servings: serves 4

Ingredients

serves 4

Kimchi — to buy300 g
Pork — to buy200 g
Tofu — to buy200 g
Spring onion — to buy2 stalks
Garlic — to buy2 cloves
Korean chili flakes (gochugaru) — to buy1 tbsp
Stock — to buy500ml
Neutral oil — to buy1 tbsp

Preparation

Cut the pork into small pieces and cook it in the oil for 3-4 minutes over high heat, until browned and it has released a little fat.
Add the roughly chopped kimchi with its juice, the minced garlic and gochugaru: cook for another 3 minutes, the kimchi will caramelise slightly and release all its flavour — the more sour and well-fermented your kimchi, the better the jjigae.
Pour in the stock, bring to a boil then simmer for 15 minutes over medium heat so the flavours meld together.
Gently add the tofu cut into cubes, without stirring too much, and simmer for another 5 minutes.
Taste: if it's too sour, a small pinch of sugar smooths it out; if it needs more depth, add a little more stock.
Sprinkle with sliced spring onion and serve piping hot, straight from the pot if you can — this dish is best enjoyed still bubbling.