Kimchi Jigae

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แกงเผ็ดเกาหลี รสชาติเผ็ดร้อน
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Ingredient and Portion
1/8 lb pork loin (omit for vegetarian)
1 tablespoon rice wine
3 pinches black pepper
1 cup sour kimchee (cut into 1x1, reserve juice)
1/4 white onion, cut into slices
1 green onion, sliced
1/4 cup mushroom (regular or shiitake)
3 tablespoons sliced anaheim green chili peppers
1 cup tofu (extra firm, cut into 1/4-inch slices)
1 1/2 cups water
vegetable oil, to coat small pan
Ingredients for Base
4 teaspoons korean chili flakes (gochugaru)
2 teaspoons korean chili paste (gochujang)
4 teaspoons soy sauce
1Cut up vegetables, kimchi and tofu and set aside.
2Rinse meat, cut into thin strips 1-2" long.
3Marinate meat in rice wine with two pinches black pepper for 15 minutes (you can use your stew pot for this).
4Meanwhile, add vegetable oil to pan or wok and cook kimchi on medium-high until done (usually 5-7 minutes). Stir consistently. Kimchi will turn slightly translucent.
5In a separate bowl, combine soup base ingredients and mash together.
6Add vegetables, kimchi, soup base and water to the pot with the meat, leaving out the tofu. Use kimchi juice as part of the water if extracted.
7Bring to a boil; leave on a rolling boil until meat is cooked or about 5 minutes
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