After finding myself (and my partner too) licking the last remaining bits and pieces of yet another kimchi jjigae experiment, I didnt want to be selfish and keep the good news to myself. To be honest, my memory is not what it used to be, so this is a nice reminder of the details that I would have otherwise forgotten. So, heres the recipe in its entirety with instructions written on individual pics. *No MSG-laden dashida (Korean beef stock) was used in this recipe, which is sadly the case with practically all restaurant-served kimchi jjigae. #ifinallyperfectedkimchijjigae #koreanfood Ingredients: 200 grams pork (any non-fatty cut), thinly chopped 600 grams pork belly or shoulder (fatty cut good) 2 cups kimchi (super duper ripe) 3 tbsp gochugaru (red pepper flakes) 1/2 cup kimchi liquid (more the merrier) 1 block firm tofu, cubed 1 small onion, sliced 6 garlic cloves, finely minced 1 tbsp brown sugar 1 tbsp crushed sesame seeds (mortar n pestle ideal) 1 tbsp sesame oil 1/2 tsp salt and pepper
Posted on: Mon, 27 Oct 2014 10:57:48 +0000
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