Search
  • Home
  • Blog
  • Recipes
  • Ingredients
  • Poems
  • Places & Events
  • Past Newsletters
  • About & Contact Me
Close
Menu
Search
Close
  • Home
  • Blog
  • Recipes
  • Ingredients
  • Poems
  • Places & Events
  • Past Newsletters
  • About & Contact Me
Menu

Around the world in 80 plates

Let's Eat the World!

March 21, 2015

Hello Korea! - Kimchi Jjigae (Pork Kimchi Soup)

by Francine Way in dinner, lunch, international, food


DSC_3794.JPG
DSC_3794.JPG

Print Friendly and PDF

Dish: Kimchi Jjigae (Korean Pork Kimchi Soup)

Level: Beginner

Cooking Time: 45 minutes

Best for: lunch / dinner

Serves: 4

Ingredients:

2 lbs kimchi

4 pork chops (or 12 oz pork belly)

2 tablespoons Gochujang

1 package of tofu

1 yellow onion

2 tablespoons red pepper flakes

5 eggs

1 tablespoon sugar

2 tablespoon of sesame oil

1 cup water

DSC_3759_01.JPG

Cut up pork to thumb-size pieces. Dice onions. Whisk one of the eggs.

DSC_3769.JPG

Heat up a large pot. Put in kimchi, onion, and pepper flakes. Stir well and leave for 5 minutes.

DSC_3777.JPG

Add Gochujang, water, and sugar. Stir well. Put in pork, stir well. Lower the heat to medium and cook for 20 minutes.

DSC_3786.JPG

Add sesame oil and stir well. Slowly add the whisked egg into the mixture while stirring. Let cook for 5 minutes while the egg thickens the broth. Break up the tofu to small crumbles into the pot. Stir gently.

DSC_3802.JPG

Increase heat to high. When you get a bubbling broth, crack the remaining eggs one at a time into the pot. Cook for another 3-4 minutes.

Serve with freshly cooked rice.

DSC_3794.JPG

DO YOU KNOW ...

That Kimchi is named one of world's top 5 healthiest foods by the Health magazine? South Koreans consume more than 40 lbs of kimchi per person per year. It is much loved for its spicy and sour taste. Its high dietary fiber, low calorie, and vitamins are the source of the health credit. Kimchi jjigae or kimchi stew originated in ancient Korean times known to be the Joseon era. The dish is often made with ripe kimchi to heighten its flavor. Instead of pork, beef, chicken, seafood, even canned tuna can be used as substitute. The use of Gochujang (red pepper paste) is the key to this recipe. It can be substituted with Doenjang (bean paste) for a slightly sweeter taste. Kimchi jjigae is often eaten with rice and Banchan (side dishes).

Print Friendly and PDF

Like what you saw? Sign-up to get more quarterly international recipes:

Name *
Name

Thank you & welcome to the 80 Plates family!

Please remember to confirm your subscription to this mailing list using the email that we just sent you. We are delighted to have you as our travel mate in this delicious culinary journey!

Comment

TAGS: korea, korean, kimchi, stew, jjigae


  • Previous Post
    Hello Indonesia! - Mee ...
  • Next Post
    Hello Indonesia - Nasi ...