Difference between revisions of "Kimchi Stew"
(Created page with "Source: https://mykoreankitchen.com/kimchi-jjigae/ === Ingredients === * 1/2 pound Skinless Pork Belly * Rice Wine (Mirin) * Brown Onion * Green Onion * 2 small (50g, 1.4 ounces) shiitake mushrooms * 150g (5.3 ounces) firm tofu * Korean chili flakes (gochugaru) * Korean chili paste (gochujang) * Garlic ==== Meat ==== * 180g (0.4 pounds) skinless pork belly, cut into bite size pieces * 1 Tbsp rice wine (mirin) * 3 sprinkles ground black pepper ==== Kimchi & Others =...") |
|||
| Line 35: | Line 35: | ||
* 1/4 tsp minced garlic | * 1/4 tsp minced garlic | ||
* 3 sprinkles ground black pepper | * 3 sprinkles ground black pepper | ||
=== Note === | |||
*1 Tbsp = 15ml, 1 Cup = 250ml | *1 Tbsp = 15ml, 1 Cup = 250ml | ||
Revision as of 15:21, 5 December 2021
Source: https://mykoreankitchen.com/kimchi-jjigae/
Ingredients
- 1/2 pound Skinless Pork Belly
- Rice Wine (Mirin)
- Brown Onion
- Green Onion
- 2 small (50g, 1.4 ounces) shiitake mushrooms
- 150g (5.3 ounces) firm tofu
- Korean chili flakes (gochugaru)
- Korean chili paste (gochujang)
- Garlic
Meat
- 180g (0.4 pounds) skinless pork belly, cut into bite size pieces
- 1 Tbsp rice wine (mirin)
- 3 sprinkles ground black pepper
Kimchi & Others
- 3/4 cup aged (at least 2 to 3 weeks old) Kimchi, cut into bite size pieces if not already
- 1/4 small (30g, 1 ounce) brown onion, thinly sliced
- 1/2 stalk small (5g, 0.2 ounce) green onion, thinly sliced
- 2 small (50g, 1.4 ounces) shiitake mushrooms, stems removed, thinly sliced
- 150g (5.3 ounces) firm tofu, sliced into 1cm (0.4 inch) thickness rectangle (or other shapes you may prefer)
- 1 cup water
Jjigae base (mix these in a bowl)
- 1 Tbsp Korean chili flakes (gochugaru)
- 1 Tbsp soy sauce
- 1 tsp Korean chili paste (gochujang)
- 1/4 tsp minced garlic
- 3 sprinkles ground black pepper
Note
- 1 Tbsp = 15ml, 1 Cup = 250ml