Although there are many varieties of kimchi jjigae, I often do the one
that has tofu and some pork belly (aka bacon before it's smoked or cured)
for the flavor.
1-1.5 cups of chopped kimchi (into bite size)
1 cup (optional or to your liking) of pork belly
(bacon before it's smoked r cured)
1/2 a block (package) of firm tofu if you want to slice into strips or cubes
(soft or silken) if you want to add the tofu without cutting
2-3 stalk of scallion sliced (leave about 1/3 as fresh garnishing)
1 small onion diced
2-3 cloves of garlic minced or grated or sliced (to your liking)
small handful of seaweed or kelp (optional)
about 2.5 cups of water to start (you can add 1 more cup if you wish)
1 TBSP of Korean red pepper paste (gochujang)
1 TBSP of soy sauce or 1 teas of salt
1 TBSP of sugar
1 TBSP of toasted sesame oil
add everything into a pot except for the kimchi & tofu
once everything starts to simmer - add the kimchi & tofu
total cook time (about 20-30 minutes) depending on how much
you prefer the kimchi to be cooked (soft or super soft)
we always enjoy kimchi stew with a side of steamed white rice
(optional ingredients that you can also add: an egg, ramen noodles,
sausage instead of pork belly, mushrooms or zucchini)
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