Oh my goodness, I just tried the most amazing spicy kimchi jjigae (kimchichigae) or kimchi stew, and let me tell you, it was a flavor explosion in my mouth!
Spicy Kimchi Jjigae Recipe
Ingredients
- 1 pound pork belly, sliced thin
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons gochujang (Korean hot pepper paste)
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon soy sauce
- 2 cups chopped kimchi
- 4 cups chicken broth
- 1 block tofu, cut into cubes
- 3-4 green onions, chopped
- Salt and pepper to taste
Instructions
- In a large pot over medium-high heat, sauté the sliced pork belly until it’s browned and crispy. Remove from pot and set aside.
- In the same pot, sauté the sliced onion and minced garlic until the onion has softened.
- Add the gochujang, gochugaru, and soy sauce to the pot and stir to combine with the onions and garlic.
- Add the chopped kimchi to the pot and cook for 2-3 minutes, until it’s slightly softened and heated through.
- Pour in the chicken broth and bring to a boil. Reduce heat to a simmer and add the crispy pork belly and tofu cubes. Simmer for 10-15 minutes.
- Taste the broth and add salt and pepper as needed. Add the chopped green onions and remove from heat.
- Divide into bowls and serve hot, with rice on the side.
If you’re looking for a quick and easy meal that’s packed with flavor, then look no further than this kimchi fried rice! With just a handful of ingredients, you can have a delicious meal on the table in no time.
Kimchi Fried Rice Recipe
Ingredients
- 3 cups leftover rice
- 1 cup chopped kimchi
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean hot pepper paste)
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- In a large skillet over medium heat, melt the butter and sesame oil together.
- Once the butter has melted, add the chopped onion and garlic to the skillet. Cook until the onion is translucent.
- Add the chopped kimchi and gochujang to the skillet and stir to combine with the onions and garlic. Cook for 2-3 minutes, until the kimchi has heated through and softened.
- Add the leftover rice to the skillet and stir to combine with the kimchi mixture.
- Sauté the rice and kimchi mixture for 5-7 minutes, stirring occasionally, until the rice is crispy and heated through.
- Season the fried rice with salt and pepper to taste, and top with chopped green onions before serving.
I can’t wait to make these dishes again and share them with my friends and family. The flavors are truly out of this world!
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