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Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae (Kimchi Stew)

DIY: $2.54 (for 1 serving)Dine out: $10~15 (in Singapore), $6~9 (Korea)
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2

Ingredients
  

  • 1 cup kimchi (200g) ($0.816)
  • 120 ml kimchi brine
  • 150 g pork belly (bite-size) ($2)
  • 1 packet firm tofu (300g, sliced) ($0.95)
  • ½ yellow onion (sliced) ($0.114)
  • 2 cloves garlic (minced) ($0.056)
  • 2 stalks spring onion (chopped) ($0.20)
  • 2 tbsp oil ($0.234)
  • 5 tsp hot pepper paste ($0.333)
  • 4 tsp hot pepper flakes ($0.264)
  • 3 tsp salt ($0.085)
  • 4 tsp sugar ($0.025)
  • 800 ml water

Instructions
 

  • In a pot, heat 2 tbsp of oil over medium fire. Add garlic, onions and pork belly into pot and stir-fry until pork is no longer pink. Then add kimchi (without brine if you prefer) and fry for a while.
  • Add kimchi brine (if you haven't already), 800ml of water, salt, sugar, hot pepper paste and hot pepper flakes into pot, and stir well. Bring liquid to a boil. You can also add some sesame oil if you prefer.
  • Finally, add tofu and spring onions, and cook for a minute before serving.
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