Pemula
Korean
Tteokbokki (Spicy Rice Cakes)
Sumber: Masakan rumahan
25 mnt2480 kkal
🌶️🌶️🌶️
Kimchi Jjigae (Kimchi Stew)
A bubbling, sour-spicy stew of well-fermented kimchi and pork — Korea's ultimate comfort pot, ready in half an hour.
Sumber
Resep oleh Korean home kitchens · 🏺 Tradisional
Korean home-style / 한국 가정식 — An everyday Korean home stew that makes a meal out of over-fermented kimchi; it is one of the most common jjigae in Korean households and restaurants. Method adapted from commonly-documented home techniques.
Watch it being made · 3 videos
⏱ 30 mnt🍽 3 porsi🔥 420 kkal🇰🇷 Korea Selatan🌶️🌶️
Bebas susu
Langkah
Cut the pork into bite-size pieces and sear it in the pot over medium-high heat until the edges brown and the fat renders.
Add the kimchi and chili flakes and stir-fry 3–4 minutes so the kimchi loses its raw edge and deepens in color.
Pour in the water or stock, stir in the gochujang, and bring to a strong simmer.
Lower to a steady bubble and cook 15 minutes so the flavors marry and the pork turns tender.
Slide in the tofu and onion and simmer 5 more minutes.
Scatter green onions on top and serve straight from the pot with hot rice.
💡 Tips
- Older, sourer kimchi makes far better jjigae than fresh — save your aging jar for this.
- A teaspoon of sugar rounds out kimchi that has turned very sour.
- A splash of the kimchi brine boosts the tang for free.
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