Kimbap
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Kimchi jjigae
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 400g mature kimchi
- 1 tbsp vegetable oil
- ¼ small brown onion, finely sliced
- 200g pork belly, finely sliced
- 1½ tsp gochugaru (Korean red pepper flakes)
- 1 tsp caster sugar
- 150g firm tofu, drained
- 2 spring onions, finely chopped
Method
- STEP 1
Drain the kimchi in a sieve over a measuring jug (you'll need about 100ml brine, so top up with more from the jar if needed). Heat the oil in a large saucepan over a high heat and fry the drained kimchi, brown onion and pork belly for 5 mins. Stir in the gochugaru and sugar, then fry for another 2 mins. Pour in 800ml water and the reserved kimchi brine, then bring to the boil. Simmer, uncovered, over a high heat for 15 mins.
- STEP 2
Slice the tofu into 5cm squares that are about 1cm thick, then arrange these over the kimchi jjigae. Cover the pan with a lid and cook for 3-4 mins, or until the tofu is heated through. Scatter over the spring onions to serve.
