🔥Pork kimchi jjigae, #3 on 10000recipe (the trick is marinating the pork first)
This one is #3 on 10000recipe's home cooking ranking right now, with almost 6 million views and more than 1,200 comments. Kimchi jjigae is what Koreans make when the kimchi in the fridge gets too sour to eat on its own, and the trick in this version is marinating the pork for 30 minutes before it ever touches the pot. Serves 3, about 30 minutes of cooking.
Ingredients 2 cups water (250ml cups) 250g pork for stew, or pork shoulder (moksal) 200g sour kimchi 5 tbsp kimchi juice 1 tsp sesame oil 1/2 onion 2 green chilies A little green onion (daepa) Tofu (the steps add it, the list doesn't give an amount) Pork marinade 1 tbsp gochujang 1 tbsp mirin 1/2 tbsp soup soy sauce (guk-ganjang) 1 pinch salt 1 tbsp minced garlic A little black pepper 1. Mix the marinade into the pork and let it sit for at least 30 minutes.
2. In a pot, add the chopped kimchi, the marinated pork, 5 tbsp kimchi juice and 1 tsp sesame oil. Stir-fry on low heat for 3 to 5 minutes.
3. Keep frying until the kimchi is well cooked. The pork already has its own fat, so you don't need much sesame oil.
4. Pour in 1 cup of water and bring it to a boil.
5. Once it's bubbling, add the second cup. The author says splitting the water like this gives a better broth than pouring it all in at once.
6. When it boils again, add the onion and the tofu.
7. Add the soup soy sauce (guk-ganjang).
8. When everything has come together, add the minced garlic and one chili sliced diagonally.
9. Season with salt if it needs more, add the green onion and the other chili, let it boil up once more and it's done.
The reviews are cute. One person said it was the first kimchi jjigae they ever made and their boyfriend finished two bowls of rice, another swapped part of the seasoning for tuna fish sauce (chamchi-aekjeot), and one family added Spam on top of the pork because they're Spam lovers. Respect. Pork only, or are you a Spam/tuna kimchi jjigae person?
🔎 Ref
- 🔗10000recipe — 돼지고기 김치찌개 맛내는 비법https://www.10000recipe.com/recipe/1785098
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